| Creamy Rotini with Summer Squash |
Recipe Type: Entree
- Coarse Salt and Spice Time Ground Black Pepper
- 8 oz Prince Pasta Rotini (16 oz Pkg)
- 3 Slices of John Morrell Bacon, Cut Into 1/2 Inch Strips
- 4 Summer Squash, Quartered Lengthwise, Sliced Thinly Crosswise
- 3 Garlic Cloves, Sliced Thinly
- 1/2 Cup Heavy Cream
- 1/4 Cup Grated Asiago Cheese
- Boil salted water in a large pot. Add the Rotini into the boiling water and cook according to the directions on the package.
- While the pasta is cooking, place a large skillet over medium heat. Add the bacon and cook until browned and crispy. Transfer to a paper towel lined plate to drain using a slotted spoon. Leave the bacon fat inside the skillet.
- Once pasta is cooked al dente, reserve 1 Cup Pasta water. Drain the pasta and bring back to the pot.
- Place skillet with the bacon fat over medium high heat. Add in the squash and garlic. Season with salt and pepper. Toss. Put the cover on and let cook, stirring occasionally.
- Once the squash begins to soften (5-7 minutes), uncover and continue to cook until the liquid is evaporated and squash is completely tender. This should take just a couple more minutes.
- Add in the cream and cooked pasta to the skillet. Let it cook while tossing it all together well.
- Remove from the heat when the cream is thickened. Stir in the Asiago. Use however much you need of the reserved pasta water to create a sauce to coat the pasta.
- Sprinkle the pieces of bacon on top before serving.
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