Harvest Pasta

Harvest Whole Wheat Pasta

8 oz. of whole wheat pasta, cooked and drained

20 oz. of butternut squash (I use Wegmans' recipe ready, and cut in bite size pieces)

1/2 of a red onion, chopped

about 1 Tbsp of Wegman's basting oil (oil with herbs)

4 slices of bacon

3 cloves of garlic, minced or pressed

1/2 cup of sherry

1 bunch of spinach, washed, stems removed, and chopped

13 oz. of lite Alfredo sauce

about 1/2 to 3/4 cup of chopped walnuts, lightly toasted

Romano cheese

 

Toss squash and onion with basting oil.  Roast squash and onion at 450 degrees for about 20 minutes, or until tender and edges are beginning to brown.   Cook 4 slices of bacon in microwave till crisp enough to crumble.  Drip some of the bacon grease in a large skillet, and saute garlic.  When garlic is golden, add wine, reduce slightly, and stir in the jar of lite Alfredo sauce.  Simmer the sauce mixture, and toss in the spinach to wilt.  Add the squash and onion, and drained pasta.  Top with crumbled bacon, toasted walnuts, and Romano cheese. The original recipe called for escarole instead of spinach, and pine nuts instead of the walnuts, so feel free to substitute if you like!  This is one of my favorite fall dishes.  If you want, you could even make it a "Meatless Monday" dish by omitting the bacon crumbles.