Categories: Pasta Main Dish

Ingredients

• 1 pound penne rigata pasta
• 6 slices bacon
• 2 TBSP olive oil
• 1 butternut squash, peeled and cut into 3/4-inch cubes
• 3 cups baby spinach
• 2 cloves garlic, finely chopped
• 3 TBSP chopped flat-leaf parsley
• Salt & pepper
• 1/4 cup grated parmesan cheese

Directions

1. In a large pot of boiling, salted water, cook the pasta for 7 minutes (will only be partially cooked).

2. Drain, reserving 2 1/2 cups of the pasta cooking water.

3. Meanwhile, in an extra large skillet, cook the bacon over medium-high heat til crisp, about 5 minutes.

4. Drain on paper towels; then crumble the bacon once it is cool enough to handle.

5. Discard all but 3 TBSP of the bacon fat in the pan.

6. Add the olive oil and squash to the skillet.

7. Cook, stirring occasionally, untilled browned, about 7 minutes.

8. Add the pasta and 2 cups of the reserved pasta cooking water.

9. Bring to a boil and cook, stirring, until the pasta and squash are cooked, about 5 minutes, addding additional pasta cooking water if needed.

10. Remove from the heat and stir in the spinach, garlic and parsley.

11. Season with salt and pepper.

12. Sprinkle with the cheese and crumbled bacon.

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