This Fusilli with Yellow Squash and Turkey Bacon is a delicious one-pan wonder that comes together in about 30 minutes. The spiral pasta catches every bit of the light cream sauce, while sweet yellow squash and crispy turkey bacon add texture and flavor. It’s lighter than traditional creamy pasta but still totally comforting.
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Serves 4
1 pound/450g fusilli (spiral pasta)
4 slices turkey bacon, cut into thin strips
½ teaspoon/2ml sea salt
¼ teaspoon/1ml black pepper
4 medium yellow squash , quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
½ cup/125ml heavy cream
¼ cup/15g grated Asiago cheese, plus more for serving
Directions
Cook pasta according to package directions. Reserve 1 cup pasta water; drain pasta, and return to pot. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet). Increase heat to medium-high heat. Add squash and garlic to the skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with bacon and more cheese.
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