Butternut Squash Carbonara
-
Prep 20 min.
-
Total 15 min.
-
Serves 4
POSTED IN:
What You'll Need
-
6
cups (spiralized butternut squash) (about 1 pound)
-
1
tablespoon olive oil
-
1
large onion, chopped (about 1 cup)
-
1
cup Prego® Roasted Garlic Parmesan Alfredo Sauce
-
1/2
cup
-
2
teaspoons shredded
-
1/2
teaspoon grated lemon zest
-
1
tablespoon lemon juice
-
1/4
cup cooked crumbled bacon (from about 4 strips)
-
2
tablespoons chopped fresh parsley
How to Make It
-
1
Season the squash as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook for 1 minute. Add the squash and cook for 3 minutes, stirring occasionally.
-
2
Stir in the sauce, broth, sage and lemon zest and heat to a boil. Reduce the heat to medium. Cook for 2 minutes, stirring occasionally.
-
3
Stir in the lemon juice. Season to taste. Sprinkle with the bacon and parsley just before serving.
CHOOSE TASTE. CHOOSE PREGO.
TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
Don't Rinse Your Pasta
Don't rinse your pasta after cooking it. Doing this washes the starch off the surface, which is what helps the sauce cling to it.
How to Store Basil
Store basil at room temperature in a sealed plastic bag. If refrigerated, the leaves will turn black.