Spinach and pancetta pasta

Name: Spinach and pancetta pasta
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound (500 g) gluten-free pasta; 2 tablespoons garlic-infused olive oil, plus additional for serving, optional; 5 ounces (225 g) thinly sliced lean pancetta; 5 cups (100 g) baby spinach leaves; ¼ cup (30 g) pine nuts; 1/2 c Parmesan

3 steps

Updated at: Wed, 23 Oct 2024 02:37:22 GMT

Nutrition balance score

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Ingredients

4 servings

1 poundgluten-free pasta

2 tablespoonsgarlic-infused olive oil

plus additional for serving, optional

5 ounceslean pancetta

thinly, sliced

100gbaby spinach leaves

¼ cuppine nuts

½ cparmesan

Instructions

Step 1

1. Cook the pasta in a large pot of boiling water until just ten-der, following the package instructions. Drain and return to the pot. Stir in 1 tablespoon of the oil. Cover to keep warm.

Step 2

2. Heat the remaining 1 tablespoon of oil in a large skillet. Add the pancetta, spinach, and pine nuts, and cook until the pine nuts are golden and the spinach has wilted. Add the pasta and Parme-san, and toss over medium heat until the cheese has melted.

Step 3

Season to taste with salt and pepper, and serve with an extra splash of the oil, if desired.