This yummy pasta sauté is perfect for those busy weeknights when you don’t have time to whip up a 12 course meal (because who’s got time for THAT)?!
I used pancetta, which definitely crisps up more quickly than bacon, but feel free to sub prosciutto or bacon to achieve that same salty kick.
I also used a gluten-free pasta, because I try to avoid gluten as much as possible. This pasta is made out of corn and quinoa, and I honestly would not have been able to tell the difference between the two if I did a blind taste test. Any kind of pasta will certainly work, though. One of my goals is to eat more veggies, so I really should’ve used zucchini noodles. Oh well, YOLO.
While the recipe calls for shallots and spinach, you could certainly substitute any onion and whatever greens you have on hand. I’m all about encouraging experimentation here, kids!
- 1-2 tablespoons cooking oil of your choice
- 5 oz pancetta
- 1 shallot clove
- 2-3 garlic cloves
- 1 pint cherry tomatoes
- 2 cups of packed spinach
- 2 tablespoons lemon juice
- 1 lb pasta of your choice
- 1 teaspoon of salt
- Bring a large, salted pot of water to boil.
- Sauté 5 oz chopped pancetta for 5-7 minutes in 1 tablespoon cooking oil of your choice over medium heat in a large skillet.
- Finely chop shallot and garlic.
- After pancetta has crisped, add shallot and garlic - continue to sauté until shallot and garlic have softened and are beginning to turn translucent.
- Add cherry tomatoes - sauté for about 5 minutes, until some of the skins begin to burst.
- Immediately add spinach - cook until wilted.
- Serve veggies and pancetta over cooked pasta.