Gemelli with Butternut Squash and Pancetta
Ingredients
- ½ (4-oz) pkg diced pancetta
- 1 Tbsp olive oil
- 1 (13-oz) container cubed butternut squash
- 1 (8.8-oz) pouch ready gemelli pasta
- ¼ lb Broccolini, trimmed and coarsely chopped
- 1 Tbsp minced garlic
- ½ (8-oz) carton crème fraîche
Instructions
- Cook pancetta in hot oil in a nonstick skillet over medium-high heat 4 minutes or until crisp; drain, reserving drippings in skillet.
- Meanwhile, cook butternut squash according to package directions in microwave. Heat pasta according to package directions.
- Cook Broccolini and garlic in hot drippings in skillet over medium heat 2 to 3 minutes or until crisp-tender. Season with salt and pepper, if desired.
- Combine pasta, squash, Broccolini, and pancetta in a large bowl; toss. Season with salt and pepper, if desired. Dollop with crème fraîche, and swirl gently. Serve hot.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
479
|
479
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 11 | 11 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 6 | 6 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
