Creamy Fusilli With Yellow Squash and Bacon

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add pasta, and cook until al dente, according to package instructions.

3. 3

   Reserve 1 cup pasta water; drain pasta, and return to pot.

4. 4

   While pasta is cooking, heat a large skillet over medium.

5. 5

   Add bacon, and cook until browned and crisp, 5 to 7 minutes.

6. 6

   Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).

7. 7

   Place skillet over medium-high heat.

8. 8

   Add squash and garlic to fat in skillet; season with salt and pepper, and toss well.

9. 9

   Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes.

10. 10

    Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.

11. 11

    Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken.

12. 12

    Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta.

13. 13

    Serve topped with reserved bacon and more cheese.

* Per serving · 4 servings · Values may vary.

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