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“Another great find at Cooking Light. This fresh and healthy crowd-pleaser will fill 'em up for a couple bucks per serving. I have also added in fresh chopped basil, diced artichoke hearts, and sundried tomatoes. Experiment!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
  2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high.
  3. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions. Enjoy!

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