Last week YumSugar and I were lucky enough to attend the Fancy Food Show. One of the trends that we noticed was that goat cheese was everywhere. For a goat cheese lover like myself, it was heaven. What foodies seemed to be doing is substituting their regular old Parmesan or mozzarella with oh-so milky goat cheese. Normally when one thinks of adding cheese to pasta, goat cheese is not the first and foremost that comes to mind. However, I added goat cheese to a pesto pasta dish once for a small pasta party and it was excellent - so much so that I wish I had doubled the amount of goat cheese. If you have yet to incorporate goat cheese into pasta, do so with this recipe. Oh and if you're feeling adventurous, invite your friends over and tell them all about how goat cheese is so in right now. For the goat cheese and bacon recipe, read more
6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled
1 1-pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
- 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. 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.
Serves 6 to 8.
NUTRITION PER SERVING
CALORIES 420(26% from fat); FAT 12g (sat 5g); PROTEIN 16mg; CHOLESTEROL 17mg; CALCIUM 101mg; SODIUM 442mg; FIBER 5g; CARBOHYDRATE 64g; IRON 4mg