Pancetta and Spinach Pasta
Pictures don't do this recipe justice. With the tomatoes roasting and the pancetta and onions cooking, this is a recipe that will fill your kitchen with the smells of Italy.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Entree
Cuisine: Italian American
Servings: 6 servings
Calories: 369kcal
- 1 lb corkscrew pasta
- 2 pints grape tomatoes
- 1 1/2 cups pancetta
- 4 cups spinach
- 1/2 cup white wine
- 1 small onion
- 2 garlic cloves
- 1/4 cup parmesan cheese
- salt and pepper to taste
Preheat oven to 400 degrees.
Season the grape tomatoes with salt and pepper and drizzle 1-2 tbsp of olive oil.
Place the tomatoes in the oven and cook for 20-25 minutes or until the tomatoes are fork tender.
In a large skillet with 1-2 tbsp of vegetable oil over medium-high heat, cook the pancetta and onions for 4-5 minutes.
Add the minced fresh garlic and cook until fragrant.
Remove the pancetta mixture and discard any excess oil.
Add the spinach and cook for 1-2 minutes.
Add the tomatoes, pancetta mixture, white wine and cook until the white wine reduces by half.
Add 1/4 cup of pasta water and then check for seasoning.
Add the cooked pasta, add fresh parmesan cheese and enjoy!
Calories: 369kcal | Carbohydrates: 66g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 701mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3220IU | Vitamin C: 28.9mg | Calcium: 109mg | Iron: 2.1mg