Fancy something a little bit different for dinner? This squash, bacon and sweet pepper spaghetti is a pasta dish is a great addition to your midweek meals. Serve with two portions of your favourite vegetables on the side, and perhaps a glass of Barolo to match.
Squash, bacon and sweet pepper spaghetti
Ingredients
4
people
-
- 2 pots sweet pepper stir in pasta sauce
- 1 butternut squash peeled, deseeded and cut into 1cm cubes
- 8 bacon rashers of smoked back bacon, fat trimmed, cut into large pieces
- 250 g spaghetti
- 1 onion peeled and chopped
- 1,5 tbsp olive oil
- 125 g baby spinach
- 100 g feta crumbled
- basil to garnish
Preparation
Put the squash in a microwave safe bowl with 6 tbsp water. Cover loosely and cook in the microwave for 8 minutes until softened enough to pierce with a knife.
Meanwhile, dry-fry the bacon for 7 minutes, stirring occasionally until crisp (you may need to drain away fat during cooking to help with crisping).
Cook the spaghetti according to the packet instructions. Drain, reserving a little pasta water.
While the pasta cooks, fry the onion in the oil for 3-5 minutes until soft. Add the crispy bacon and cooked squash to the pan with the remaining oil and fry for 2-3 minutes to brown the squash.
Add the spinach and wilt in the pan, then add the spaghetti and stir through the sweet pepper sauce. Heat through for 1 minute, loosening with the reserved pasta water.
Divide the pasta between bowls and top with the feta and a few sprigs of basil.