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
- 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
Instructions
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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.
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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.
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Step 3
Stir in the lemon juice. Season to taste. Sprinkle with the bacon and parsley just before serving.
