Bacon and Pumpkin Pasta
Recipe: #35142
June 23, 2020
Categories: Bacon, Penne Italian, Oven Bake, Canned Tomatoes, Zucchini, Italian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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