Bacon and Butternut Squash Pasta
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 5 slices center cut bacon, chopped
- 1 (9-oz) pkg refrigerated fettuccine
- 1 (10-oz) pkg frozen cubed butternut squash
- ¼ tsp salt
- ¼ tsp pepper
- ⅓ cup heavy cream
- ⅓ cup low-sodium chicken broth
- 1 (5-oz) pkg spinach
- ½ (4-oz) log goat cheese, crumbled
Instructions
- Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Drain, reserving 1 Tbsp drippings in skillet.
- Meanwhile, cook pasta and squash separately according to package directions.
- Add cooked squash, salt, and pepper to drippings in skillet; cook 2 minutes. Add cream and broth; cook 3 minutes or until thickened.
- Toss together squash, spinach, pasta, and cheese, tossing until spinach wilts. Sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
520
|
520
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 21 | 21 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 711 | 711 |
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