Anti Inflammatory
Spinach, Lima Bean & Crispy Pancetta Pasta
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porcije-
ukupno vrijemeSastojci
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
Upute
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.
Prehrana
Veličina porcije
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Kalorije
477 kcal
Ukupno masti
16 g
Zasićene masti
7 g
Nezasićene masti
0 g
Trans masti
-
Kolesterol
74 mg
Natrij
687 mg
Ukupni ugljikohidrati
62 g
Dijetalna vlakna
8 g
Ukupni šećeri
3 g
Proteini
21 g
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porcije-
ukupno vrijeme