Rigatoni with Butternut Squash, Brussels Sprouts and Bacon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 19 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 25 milligrams
- Sodium
- 780 milligrams
- Carbohydrates
- 88 grams
- Dietary Fiber
- 8 grams
- Protein
- 23 grams
- Sugar
- 8 grams
- Total: 35 min
- Active: 35 min
Ingredients
12 ounces Brussels sprouts, trimmed
Kosher salt
12 ounces rigatoni
3 tablespoons extra-virgin olive oil
4 slices bacon, roughly chopped
4 cups diced peeled butternut squash (about 1 pound)
2 cloves garlic, sliced
6 scallions, sliced
Freshly ground pepper
3/4 cup grated parmesan and/or pecorino romano cheese
Directions
- Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet.
- Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.
- Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.