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5 from 3 votes

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
Cook Time40 minutes
Total Time50 minutes
Course: Entree
Cuisine: Italian American
Servings: 6 servings
Calories: 369kcal

Ingredients

  • 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

Instructions

  • 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!

Video

Nutrition

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