Penne with Bacon, Butternut Squash and Spinach
(from giuntafamily’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Pasta Main Dish
Ingredients
- 1 pound penne rigata pasta
- 6 slices bacon
- 2 TBSP olive oil
- 1 butternut squash, peeled and cut into 3/4-inch cubes
- 3 cups baby spinach
- 2 cloves garlic, finely chopped
- 3 TBSP chopped flat-leaf parsley
- Salt & pepper
- 1/4 cup grated parmesan cheese
Directions
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In a large pot of boiling, salted water, cook the pasta for 7 minutes (will only be partially cooked).
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Drain, reserving 2 1/2 cups of the pasta cooking water.
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Meanwhile, in an extra large skillet, cook the bacon over medium-high heat til crisp, about 5 minutes.
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Drain on paper towels; then crumble the bacon once it is cool enough to handle.
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Discard all but 3 TBSP of the bacon fat in the pan.
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Add the olive oil and squash to the skillet.
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Cook, stirring occasionally, untilled browned, about 7 minutes.
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Add the pasta and 2 cups of the reserved pasta cooking water.
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Bring to a boil and cook, stirring, until the pasta and squash are cooked, about 5 minutes, addding additional pasta cooking water if needed.
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Remove from the heat and stir in the spinach, garlic and parsley.
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Season with salt and pepper.
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Sprinkle with the cheese and crumbled bacon.