Umami
Umami

Anti Inflammatory

Spinach, Lima Bean & Crispy Pancetta Pasta

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portionen

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gesamtzeit

Zutaten

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

Anweisungen

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.

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.

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.

Nährwertangaben

Portionsgröße

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Kalorien

477 kcal

Gesamtfett

16 g

Gesättigtes Fett

7 g

Ungesättigtes Fett

0 g

Transfett

-

Cholesterin

74 mg

Natrium

687 mg

Gesamtkohlenhydrate

62 g

Ballaststoffe

8 g

Zucker insgesamt

3 g

Eiweiß

21 g

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portionen

-

gesamtzeit
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