Bacon and Pumpkin Pasta

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (534.9 g)
  • Calories 832
  • Total Fat - 36.8 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 85.8 mg
  • Sodium - 1060.1 mg
  • Total Carbohydrate - 95.6 g
  • Dietary Fiber - 13.6 g
  • Sugars - 9.6 g
  • Protein - 33.7 g
  • Calcium - 105.1 mg
  • Iron - 3.8 mg
  • Vitamin C - 46.4 mg
  • Thiamin - 0.6 mg

Step 1

Place bacon in a single layer on an oiled oven tray.

Step 2

Cook in a hot oven (200C) for about 12 to 15 minutes, or until browned and let cool slightly and then cut into large pieces.

Step 3

Meanwhile, boil pumpkin in a stockpot of water until very tender and then drain.

Step 4

Heat oil in same stockpot over a medium heat and add onion and garlic and cook, stirring, until soft and then return pumpkin to pot with tomatoes and cream and simmer, stirring occasionally, for 5 minutes and season.

Step 5

Cook pasta in a large saucepan of boiling, salted water until tender and now stir in zucchini and then drain, reserving 1/3 cup of cooking water and then stir pasta and reserved cooking water into sauce with parsley.

Step 6

Serve pasta topped with bacon and garnish with pepper.

Tips & Variations


No special items needed.

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