G's Creamy Bacon and Tomato Pasta

Prep Time
Cook Time
Ready In

Recipe: #4299

January 24, 2012

"Was desperate to use some produce that wouldn't hold another couple of days...this was my "creation." I thought it actually was very tasty and satisfying with the smoky bacon and creamy Neufchatel cheese."

Original recipe yields 2 servings


  • Serving Size: 1 (413.5 g)
  • Calories 676.8
  • Total Fat - 41.6 g
  • Saturated Fat - 14 g
  • Cholesterol - 141.5 mg
  • Sodium - 2922.4 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 5 g
  • Sugars - 7 g
  • Protein - 43.1 g
  • Calcium - 76.3 mg
  • Iron - 3.8 mg
  • Vitamin C - 33.2 mg
  • Thiamin - 0.2 mg

Step 1

Saute bacon, drain well and set aside. Fry onion in about 2 teaspoons of the bacon drippings. Add squash and tomatoes when the onion is soft. Season with thyme, salt & pepper. Continue simmering until the veggies are soft, about 10 minutes.

Step 2

Cook pasta in boiling, salted water according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water. Add the cubed Neufchatel cheese to the reserved pasta water and stir until dissolved.

Step 3

Pour the sauce into the skillet with the veggie mixture. Add cooked pasta to the skillet. Stir well to combine and continue simmering for a few minutes or until most of the liquid has been absorbed.

Step 4

Add most of the crumbled bacon to the skillet, reserving some for garnish. Sprinkle the plated pasta with parmesan cheese and then top with a few additional pieces of bacon.

Tips & Variations

No special items needed.