Simple Autumn Pasta

I know it seems a little counterintuitive to add cream and bacon to whole wheat pasta, but hey, one healthy trade off is better than none.  This dish is the perfect easy fall dinner and so tasty.

Ingredients:

- 12 ounce box whole wheat pasta

- 1 LB large raw shrimp, shelled and deveined

- 3 pieces thick cut bacon, diced

- 1 yellow squash diced

- 1 cup diced Portobello mushrooms

- 2 cloves finely diced garlic

- ¼ cup chopped parsley

- ½ teaspoon salt

- ½ cup Marsala wine

- ¼ cup whipping cream

- ½ cup shredded provolone

- ¼ cup parmesan

Instructions:

Cook the pasta according to the instructions on the box.  Strain, toss with a touch of olive oil and set aside.

While the pasta is cooking heat a large sauté pan over medium-high heat.  Add the bacon and cook until browned.   Strain the grease from the pan and return to the heat.  Add the squash, mushrooms, garlic and parsley and sauté for 5 minutes stirring frequently.  Add the shrimp and cook until they turn slightly orange.  Stir in the wine, salt and cream and cook until the liquid is reduced by half.   Now add the chesses and stir until fully incorporated and thickened.  Fold in 5 cups of the cooked pasta ensuring that the pasta is thoroughly coated with the sauce.   Remove from the heat and serve.