Page 14 June 17, 2021 EL SEGUNDO HERALD
A classic Carbonara recipe gets a lightened-up twist by using butternut squash noodles instead of spaghetti. Starting with Prego Alfredo Sauce, then adding bacon and
onion, makes it easy to create a classic Carbonara flavor profile. Lemon and sage add a unique flavor twist that pairs perfectly with the butternut squash noodles for an
easy dinner that is not only delicious but also a good source of fiber and provides a full serving of veggies.
Ingredients Directions
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• 6 cups butternut squash noodles (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
or Prego® Homestyle Alfredo Sauce
• 1/2 cup Swanson® Vegetable Broth
• 2 teaspoons shredded fresh sage leaves
• 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
Butternut Squash
Carbonara
Provided by Campbell Soup Company
• Step 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.
• Step 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.
• Step 3: Stir in the lemon juice. Season to taste. Sprinkle with the bacon and parsley just
before serving.