Broccolini and Pancetta Cavatappi
Ingredients
- ½ (16-oz) pkg cavatappi pasta (or use penne)
- ½ (4-oz) pkg diced pancetta
- ½ lb broccolini, cut into 2-inch pieces
- 2 cloves garlic, minced
- ¼ cup half-and-half
- ½ cup freshly grated Parmesan cheese, divided
- ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Cook pasta according to package directions. Drain, reserving ¼ cup pasta water.
- Meanwhile, cook pancetta in a large skillet over medium-high heat 4 to 5 minutes or until browned and crisp. Drain pancetta on paper towels, reserving drippings in skillet.
- Cook broccolini and garlic in hot drippings in skillet over medium-high heat 3 to 5 minutes or until broccolini is crisp-tender.
- Reduce heat to medium-low; add pasta, pancetta, half-and-half, ¼ cup cheese, salt, pepper, and enough pasta water to make a thin sauce. Cook to 2 to 3 minutes or until sauce slightly thickened, stirring occasionally.
- Serve pasta sprinkled with remaining ¼ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
494
|
494
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 23 | 23 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 832 | 832 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
