Pasta With Squash Bacon And Goat Cheese Food

LINGUINE WITH SQUASH, BACON, AND GOAT CHEESE

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet.
• Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes.
• Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

BAKED PENNE WITH SQUASH AND GOAT CHEESE

Steps:

• For the topping: Preheat the oven to 400 degrees F.
• Mix together the panko, olive oil and salt in a small bowl. Set aside.
• For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
• Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

SPAGHETTI SQUASH WITH BACON, GOAT CHEESE & SPINACH SKILLET

Steps:

• Bake the squash. Heat the oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half, scoop out the pits and discard. Brush the squash with half of the olive oil, season lightly with salt and pepper and place on a baking sheet, skin side up. the skin with a fork a couple times. Bake for 40-45 minutes. Take the squash out of the oven, let cool slightly and take the flesh out fluffing it with a fork. Set aside.
• While the squash is baking, place the cherry tomatoes on another baking tray. Drizzle the cherry tomatoes with remaining oil and mix or shake to coat. Bake in the oven for 20 minutes in 400F.
• Cut the bacon into small pieces and cook in a large skillet stirring occasionally until crispy. Using a slotted spoon remove the bacon bits and set aside. Discard bacon fat leaving about 1 tbsp in the now empty skillet.
• Place the spinach in the skillet, top with crushed garlic, cover and cook on low heat for a couple minutes until wilted. Uncover, cook for another minute stirring.
• Add spaghetti squash, roasted cherry tomatoes and bacon bits. Crumble goat cheese into the mixture and stir everything gently.
• Serve immediately!

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
• Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
• Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
• Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
• Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
• Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
• Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.

LINGUINE WITH SQUASH, BACON AND GOAT CHEESE

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.
• Drain on a paper towel, then crumble or break into pieces; set aside.
• Drain all but about 2 tablespoons of the bacon fat from the skillet.
• Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes.
• Stir in the broth and salt.
• Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes.
• Add half the goat cheese and stir well to combine.
• Place the cooked linguine in a large bowl.
• Stir the sauce into the linguine and toss well to coat.
• Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper.
• Serve immediately.

PASTA WITH SQUASH, BACON AND GOAT CHEESE

Steps:

• In medium sauce pan, cook bacon until brown. Remove from pan and drain on paper towels. Pour off excess bacon grease leaving 2 Tablespoons in pan. Heat bacon grease. Add garlic, and cook for about 30 seconds, stirring constantly. Add water, milk, pasta and contents of seasoning packet. Heat to a boil, stirring frequently. Reduce heat and low-boil uncovered 10 minutes, stirring frequently. Add squash and continue cooking until squash is heated, about 2 minutes. Remove from heat. Stir in goat cheese. Let stand for 5 minutes.

PASTA WITH ONION, BACON, AND GOAT CHEESE

Steps:

• Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
• Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
• Add onions, garlic, and thyme to fat in skillet; season with salt and pepper. Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes. Uncover; cook until golden brown, 5 to 10 minutes more.
• Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water. Season with salt and pepper. Toss, adding more pasta water as desired. Serve immediately, sprinkled with bacon and more thyme.