Pasta with Butternut Squash, Spinach, and Pancetta

I made this pasta recipe for dinner last night.

The S/C Value per serving is 4/2.  The dish has 32 grams of carbs per serving and 5 grams of fiber!


Pasta with Butternut Squash, Spinach, and Pancetta
Serves 4

4 Tbsp. UNSALTED butter (salted will make the dish too salty)
4 ounces of pancetta, sliced very thin
3 cups butternut squash, peeled, seeded, and cut into 1/2 inch pieces
2 Tbsp. fresh thyme, stems removed
1/2 cup of dry white wine
1 cup chicken broth
2 cups of hot cooked whole wheat pasta (reserve 1/2 cup of pasta water when draining the pasta)
salt and pepper, to taste
4 cups of spinach

Melt 1 Tbsp of butter in a skillet over medium heat.  Cook pancetta until crisp.  Drain on a plate lined with paper towels.

In the same skillet, add squash and remaining butter.  Cook until lightly brown (about 4 minutes).  Add thyme and cook for about 30 seconds.  Stir in wine and cook for about 3 minutes or until reduced by half.  Add broth and cook until slightly thickened, about 4 minutes.

Once thickened, add squash mixture to the warm pasta.  Stir in spinach until the leaves are wilted, adding the reserved pasta water as necessary.  Add pancetta and season with salt and pepper.  Serve immediately.