Created by gkwillow on January 24, 2012
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.