Summer Corn and Pancetta Pasta
Beverage Recommendation
Spritz Del Conte Classico
Ingredients
- 12 oz whole grain rotini pasta
- 3 ears corn, shucked
- 2 (4-oz) pkg diced pancetta
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- ½ cup heavy cream
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (0.5-oz) pkg fresh basil, chopped
Instructions
- Cook pasta according to package directions. Cut kernels from corn; discard cobs.
- Meanwhile, cook pancetta in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving drippings in skillet.
- Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant.
- Stir in broth, cream, salt, and pepper; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat in sauce. Sprinkle with pancetta.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
495
|
495
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 18 | 18 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 834 | 834 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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