Penn with Bacon, Butternut Squash and Spinach

By ccavaletti

Ingredients

• 1 lb penne rigate pasta
• 6 slices bacon
• 2 Tbsp extra-virgin olive oil
• 1 butternut squash, peeled and cut into 3/4-inch cubes
• 3 c baby spinach
• 2 cloves garlic, finely chopped
• 3 Tbsp chopped flat-leaf parsley
• Salt and pepper
• 1/4 c grated Parmesan cheese (or goat cheese)

Details

Servings 4

Preparation

Step 1

In a large pot of boiling, salted water, cook the pasta for 7 minutes (the pasta will only be partially cooked). Drain, reserving 2-1/2 cups of the pasta water.

Meanwhile, in an extra-large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels, then crumble the bacon once it is cool enough to handle. Discard all but 3 Tbsp of the bacon fat in the pan.

Add the olive oil and squash to the skillet. Cook, stirring occasionally, until browned, about 7 minutes. Add the pasta and 2 cups of the reserved pasta cooking water. Bring to a boil and cook, stirring, until the pasta and squash are cooked, about 5 minutes, adding additional pasta cooking water if needed.

Remove from the heat and stir in the spinach, garlic and parsley. Season generously with salt and pepper; sprinkle with the cheese and crumbled bacon.

From Everyday with Rachael Ray