Photo: Wright Brand Bacon
Penne with Winter Squash and Pancetta
10 ingredients
Serves 4.
openrecipes
To freeze, remove the sauce from the heat and let cool completely. Transfer to a 1-quart airtight container and freeze for up to 2 months. Thaw in the refrigerator. When reheating the sauce, stir in an additional 2 Tbs. cream.
Estimated Nutrition (whole recipe, rough)
689
Calories
45g
Protein
28g
Fat
66g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Butternut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 4 oz. pancetta or thick-sliced bacon, coarsely chopped
- 1 lb. butternut or other winter squash, peeled, seeded and cut into 1-inch pieces
- 12 oz. kale, stems removed and leaves chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 tsp. chopped fresh sage
- Salt, to taste, plus 2 Tbs.
- Freshly ground pepper, to taste
- 1 lb. penne or other medium-size pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes