Happy first day of Autumn! This month's recipe is super nourishing. Not only because you've visited ifeelsupernourished.com to read about it (and that's the only kind of recipe you'll ever find here!), but because it's full of filling and nutrient dense ingredients that are in season. Let's dive in!
Autumnal Veggie Pasta
½ lb whole wheat spaghetti
2 T extra virgin olive oil
½ lb antibiotic free bacon
1 butternut squash, peeled, seeded, and cut into 1 in cubes
1 package pre-washed organic baby spinach (6 oz)
½ pound organic cherry tomatoes, halved
⅓ c sundried tomatoes, chopped
Cook spaghetti according to package instructions in liberally salted water. After straining, stir olive oil into the noodles.
Slice bacon into bite-sized pieces and cook over medium heat ‘til crisp in large skillet. Remove bacon from pan but leave bacon grease. Over the same heat, cook butternut squash pieces in bacon grease. Cover with a lid and allow to steam for about 5 minutes, checking and stirring once or twice to prevent uneven cooking. Once squash is soft enough to break with a wooden spoon, add back the bacon, along with the spinach, cherry tomatoes, and sundried tomatoes. Cover once more for 1-2 minutes, 'til spinach has wilted. Stir veggie and bacon mixture to combine. Add oiled noodles and stir once more to combine. Serve immediately, with freshly grated organic parmesan, if desired.
And there you have it! You'll notice this recipe does not call for much added oil or seasoning. This is because we are relying on the flavor and fat in the bacon to carry itself through the entire dish. I'll have to devote another post soon to the benefit of fat consumed in moderation (of which this recipe is a great example)! Also, when you season your pasta water well, you'll notice a big difference in the taste experience. One last note: the recipe will work great with a gluten free or slow carb noodle too, depending on the diet you follow.