Penne with Butternut Squash and Pancetta
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 696 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 4 grams
- Protein
- 15 grams
- Sugar
- 5 grams
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 696 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 4 grams
- Protein
- 15 grams
- Sugar
- 5 grams
Ingredients
Kosher salt
8 ounces penne
1 small butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh marjoram
1/4 cup grated parmesan cheese
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
- Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.
