Cheesy Rigatoni with Roasted Broccoli, Butternut Squash, and Bacon - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
With loads of roasted vegetables, bacon, and cheese, this pasta strikes the perfect balance of healthy and delicious.
Ingredients
- 1 head broccoli, cut into florets (3 c.)
- 2 c. butternut squash, cubed
- 1 small red onion, thinly sliced into half moons
- 1/4 c. extra-virgin olive oil
- kosher salt
- Black pepper
- 6 slices bacon
- 1/2 c. panko breadcrumbs
- 12 oz. rigatoni
- 4 oz. Fontina cheese, grated or cut into small cubes
Instructions
- Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil.
- On one baking sheet, arrange broccoli and on the other baking sheet arrange butternut squash and red onion. Drizzle each with 2 tablespoons of olive oil and season generously with salt and pepper, tossing to coat. Bake until vegetables are golden and tender, 15 to 18 minutes.
- Bring a large pot of salted water to boil. Meanwhile, cook bacon in a large skillet over medium heat until crispy, 6 minutes. Transfer to a paper towel-lined plate. Let cool, then crumble.
- Pour all but 2 tablespoons bacon grease from skillet. Add breadcrumbs to pan and cook over medium-high heat, stirring, until golden brown, 3 to 4 minutes. Remove from heat and season with salt and pepper.
- Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup pasta water, and return pasta to pot. Add Fontina and pasta water, stirring until cheese melts. Stir in vegetables and half the bacon. Divide pasta into shallow bowls and top with remaining bacon and a generous sprinkling of breadcrumbs.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Broccoli.
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