Friday, April 01, 2011

New Recipe of week 13-Creamy fusilli with squash

My sister in law Connie, is a wonderful mommy, cook, friend, cake decorator,  and the list goes on because she's good at everything. If you want to take a peek at her cakes click here (believe me you want to peek at them).

Connie made this for her daughter's Strawberry Shortcake birthday, one of my all time favorites is the cabin from Kenzie's Little House on the Prairie birthday party.

   She's kinda got it going on if you know what I mean!  So when she told me about this recipe I just knew it was going to be a huge hit with our family.  Even my veggie hating hubby approved of it and agreed we need to have it a couple of times per month. Wooohooo he's eating some veggies!!!

Ingredients (printable recipe)

  • Coarse salt and ground pepper
  • 8 ounces fusilli
  • 4 slices bacon, sliced crosswise into 1/2-inch strips
  • 4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Asiago cheese, plus more for serving


  1. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
    I used a 16oz bag so made a double recipe!

  2. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
  3. Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.

  4. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

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