Pasta with pumpkin and bacon
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 588, total fat 26 G., saturated fats 8 G., proteins 19 G., carbohydrates 68 G., fiber 5 G., cholesterol 35 mg, sodium 514 mg, sugar 5 G.
Calories 588, total fat 26 G., saturated fats 8 G., proteins 19 G., carbohydrates 68 G., fiber 5 G., cholesterol 35 mg, sodium 514 mg, sugar 5 G.
Ree Drummond takes comfort food to a whole new level with this recipe for pasta with bacon and butternut squash. She masterfully combines contrasting flavors, creating a perfect balance of sweet and savory in a hot dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g bucatini pasta
- Coarse salt and freshly ground black pepper
- 170 g of diced dry-cured bacon
- 2 cups butternut squash, diced
- Half a red onion, diced
- 1/4 cup sun-dried tomatoes, chopped
- 2 tsp chopped fresh thyme
- 3 cloves garlic, crushed
- 2 cups chopped kale
- 1/3 tbsp. grated parmesan
- 1/3 cup dry white wine, such as Sauvignon
- Juice of 1 lemon
- 1/4 cup toasted pine nuts
- Fresh basil for sprinkling
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Recipes with similar ingredients: bucatini pasta, butternut squash, red onion, sun-dried tomatoes, leafy cabbage, thyme, garlic, pine nuts, lemon juice, Parmesan cheese, white wine, basil, bacon
Cooking the dish according to the recipe:
- In a large pot of salted water, cook the pasta according to package directions until al dente. Drain 1 cup of the water, then drain the pasta in a colander and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until the fat begins to render, then add the squash and onion. Continue cooking until the bacon is golden and crispy and the squash is tender, about 8 minutes.
- Add the sun-dried tomatoes, thyme, and garlic and cook for another minute. Add the kale and about half the Parmesan cheese, then pour in the white wine. Stir, scraping up any browned bits from the bottom of the pan.
- Add the pasta and the remaining cooking water. Stir and let the cabbage wilt and the sauce thicken for another 1–2 minutes.
- Squeeze the lemon juice, season with salt and pepper. Sprinkle with toasted pine nuts, the remaining Parmesan, and chopped basil. Serve immediately.
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