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Spinach, Lima Bean & Crispy Pancetta Pasta

Oleh Food Recipes

 We opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor.


Ingredients

Ingredient Checklist

1 (9 ounce) package fresh spinach pasta

1 tablespoon extra-virgin olive oil

4 ounces diced pancetta

1 (16 ounce) package frozen baby lima beans, thawed

1 cup sliced shallots

2 cloves garlic, minced

½ teaspoon dried rosemary

4 cups baby spinach

3 tablespoons lemon juice

¾ cup grated pecorino cheese, divided



DirectionsInstruction

Step 1

Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.


Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.


Step 3

Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino.


Nutrition Facts

Serving Size: 1 1/2 Cups

Per Serving:

477 calories; protein 20.9g; carbohydrates 61.6g; dietary fiber 8.2g; sugars 2.7g; fat 16.2g; saturated fat 6.6g; cholesterol 74.1mg; vitamin a iu 4438.7IU; vitamin c 28.9mg; folate 196.6mcg; calcium 123.8mg; iron 6.1mg; magnesium 135.8mg; potassium 662.9mg; sodium 687.1mg.



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