|2 servings||calories per servings 500||protein serving 21 g||carbs per serving 52 g||total fat per serving 24 g|
Bowties are the most fancy of all pasta shapes, and in this dish come dressed to the nines with juicy tomatoes, summer squash and crispy bacon. Every drop of that rendered bacon fat is put to good use; any not absorbed into your sautéed veggies coats the pasta in a decadent veil of rich, smoky flavor as it’s all tossed together in the last step. Shaved Parmesan and fresh parsley makes for a classic finish and the perfect accessory to tie the dish together.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||52 g|
|Dietary Fiber||5 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Halve squash lengthwise; cut into 1/2-inch slices.
• Peel and chop garlic.
• Finely chop green onion, keeping white and green parts separate.
• Halve tomatoes lengthwise.
• Pick and chop parsley leaves.
• Dice bacon.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes.
• Reserve 1/3 cup cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a sauté pan over medium-high heat. When pan is hot, add bacon. Cook, stirring occasionally, until bacon is browned and crisp, 3-4 minutes.
• Using a slotted spoon, transfer bacon to a bowl. Leave grease in the pan.
• Add squash in a single layer. Cook without disturbing until squash is lightly browned on bottom, 1-2 minutes.
• Add garlic and onion whites. Cook, stirring occasionally, until squash is just tender, about 2 minutes.
Stir in bacon, tomatoes, 1/2 teaspoon black pepper and 1/4 teaspoon kosher salt.
Fold in pasta, reserved cooking liquid and onion greens.
• Divide pasta between 2 plates.
• Garnish with Parmesan and parsley. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...