bacon and butternut pasta

We had a great meal from "Cooking Light" a couple of weeks ago - I took pictures and everything... and forgot to post it! So, better late than never!

This is a nice, inexpensive meal, using some things you probably have in your kitchen already, and a few low price items - BAM you have a great meal!

1 tablespoon plus 1/4 teaspoon salt
8 oz. uncooked fettuccine
2 bacon slices
2 tablespoons butter
3 cups cubed peeled butternut squash (I used a half squash that has already been peeled and packaged)
2 garlic cloves, minced
1/2 cup (2 oz.) crumbled blue cheese
1/2 cup sliced green onions

Bring water and 1 tablespoon salt to a boil in a large saucepan. Add pasta and cook for 8 minutes (pasta should still be a little firm). Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon and set aside.

Add butter to drippings in pan and cook for 30 seconds or until butter melts. Increase heat to medium-high. Add squash and saute for 7 minutes or until almost tender. Add garlic and cook for 1 minute, stirring constantly. Stir in 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese. Cook for 2 minutes or until pasta is al dente, stirring frequently.

Sprinkle with bacon and onions.

Yield: 4 (1 cup) servings. Calories: 385 Fat: 14.1g Fiber: 4.7g

Note - This could be made healthier by using whole wheat pasta!

I paired this with a spinach salad with sliced apple on top. I made a dressing - also from "Cooking Light".

Dressing:
Combine 1 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1 1/2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk.

Toss with 4-5 cups fresh spinach and top with a cored apple (I used a granny smith), cored and thinly sliced.