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Posts Tagged ‘yellow squash recipes’


This simple pasta dish is a favorite of my husbands…mine too! Cooking the squash in the same pan as the bacon imparts a smoky flavor to the squash, elevating it above the ordinary. This dish is hearty enough to stand alone, but is accompanied nicely by fresh fruit or a green salad. We prefer to use whole-wheat pasta in this and all pasta dishes — it’s healthier and adds substantial texture.  Also, I don’t go out of my way to purchase cream for this recipe — I often  substitute half-and-half, or even regular milk. It tastes just as good and is lower in calories and saturated fat.

If your children don’t care for this dish, you can toss some cooked squash with pasta and spaghetti sauce — they won’t even notice the squash is there.  One last note: The original recipe calls for Asiago cheese, but we prefer Parmesan. Try it with whatever you know your family will enjoy.

  • Coarse salt and ground pepper
  • 8 ounces fusilli
  • 4 slices bacon, sliced crosswise into 1/2-inch strips
  • 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Asiago cheese, plus more for serving
  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
  2. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
  3. Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
  4. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Stir in  reserved bacon and top with more cheese.

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