G's Creamy Bacon and Tomato Pasta
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.