Creamy Squash and Bacon Pasta

By Tonya_Speed

NUTRITION per serving: 371 Calories; 12g Fat; 14g Protein; 53g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 311mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat. Points: 7

Ingredients

• 12 ounces Fusilli pasta
• 4 slices turkey bacon, sliced crosswise into 1/2-inch strips
• 6 medium yellow squash, quartered lengthwise and sliced crosswise
• 3 cloves garlic, thinly sliced
• Salt and pepper, to taste
• 3/4 cup light cream
• 1/3 cup grated Asiago cheese, plus additional for optional garnish

Preparation

Step 1

Cook pasta according to package directions. Reserve 1 cup of pasta cooking water then drain pasta and return it to the pot. While pasta is cooking, heat a large skillet with a tight-fitting lid over medium heat; 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. Raise skillet heat to medium-high; add squash and garlic; season with salt and pepper and toss well; cover. Cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover and continue to cook until liquid has evaporated and squash is tender, 2 to 3 minutes longer. Add cream and cooked pasta to skillet; toss well and cook until cream begins to thicken. Remove from heat; stir in Asiago and enough reserved pasta water to create a sauce that coats the pasta. Serve topped with reserved bacon and additional cheese, if desired.

SERVING SUGGESTION: Serve steamed asparagus on the side.
VEGETARIAN: Use soy bacon.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure turkey bacon is gluten free.