Rating: 4.5 stars
187 Ratings
  • 5 star values: 119
  • 4 star values: 23
  • 3 star values: 28
  • 2 star values: 15
  • 1 star values: 2
Frank Mentesana

Gallery

Credit: Jim Franco

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 101mg; 420 calories; calories from fat 26%; carbohydrates 64g; cholesterol 17mg; fat 12g; fiber 5g; iron 4mg; protein 16mg; saturated fat 5g; sodium 442mg.
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