Gemelli with Butternut Squash and Pancetta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (4-oz) pkg diced pancetta
- 1 Tbsp olive oil
- 2 (13-oz) containers cubed butternut squash
- 2 (8.8-oz) pouches ready gemelli pasta
- ¾ lb Broccolini, trimmed and coarsely chopped
- 1 to 2 Tbsp minced garlic
- 1 (8-oz) carton crème fraîche
Instructions
- Cook pancetta in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until crisp; drain, reserving 1 Tbsp 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 3 to 4 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 creme fraiche, and swirl gently. Serve hot.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
540
|
540
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 15 | 15 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 801 | 801 |
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