Ingredients
8 oz. shaped pasta (rotini, fusilli, penne)
4 slices of bacon, roughly chopped
4 medium yellow squash, quartered lengthwise and thinly sliced crosswise
6 cloves of garlic, minced
1/2 cup heavy cream (can also use 2% or whole milk)
1 cup grated Parmesan cheese
freshly ground salt and pepper
Cook pasta according to al dente package directions. Reserve one cup of pasta water when draining. Return cooked pasta to pot.
While pasta is cooking, in a large skillet over medium heat cook bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Leave the bacon drippings in the skillet.
Heat skillet with bacon drippings over medium-high heat. Add squash and garlic and season with salt and pepper (to your taste). Toss well. Cover and cook, stirring occasionally until squash begins to soften. Uncover and cook until liquid is evaporated and squash is tender.
Add cream and cooked pasta to skillet, toss well. Cook until cream begins to thicken. Remove from heat. Stir in Parmesan cheese and enough reserved pasta water to create a sauce that coats the pasta. Serve topped with bacon and more Parmesan cheese.
***Squash could be substituted or combined with other vegetables for added flavor and color. Examples are zucchini, broccoli, peas, mushrooms, and red pepper.
***Grilled chicken would make a very flavorful topper for this dish. Marinate skinless, boneless chicken breasts overnight in a zesty Italian dressing. While cooking this dish, grill the chicken, slice into strips, and place on top of the pasta.
