Pancetta Pasta Recipe with Kale, Tomato

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Pancetta Pasta Recipe with Kale, Tomato

Pancetta Pasta Recipe with Kale, Tomato – Many people pass by a recipe for a ‘healthy pasta’, but I am different in the idea that to be healthy is a goal everyone should strive for.

Everyone should eat everything moderation. This is a great recipe but be sure and use whole wheat pasta for the best results. The recipe is tasty, healthy, and has great nutritious benefits with the kale, cherry tomatoes, and garlic. I also love to add the pine nuts for that extra crunch. For the people who want something a little different then a sliced Italian sausage adds even more great flavors.

Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic. Vary the green depending on what you have on hand; shredded Brussels sprouts, chard, or spinach would work. Orecchiette (“little ears” in Italian) have a catcher’s mitt shape that’s ideal for holding the crispy bits of pancetta. You could also use whole-grain shell pasta or rotini.

After you try the Pancetta Pasta Recipe with Kale, Tomato please leaves us a comment on Pinterest or on our website.

Kale, Tomato, and Pancetta Pasta

Pancetta Pasta Recipe with Kale, Tomato

Pancetta Pasta Recipe with Kale and Tomato

Many people pass by a recipe for a ‘healthy pasta’, but I am different in the idea that to be healthy is a goal everyone should strive for.
0 from 0 votes
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Course: Dinner, Lunch
Cuisine: Italian
Keyword: Kale, Pancetta, pasta, tomato
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 403kcal
Author: Hot Bod Zone Recipes
Cost: $10

Equipment

  • skillet

Ingredients

Pancetta Pasta Recipe with Kale, Tomato

  • 8 Ounces Whole-wheat Pasta Uncooked
  • 3 Cups Cherry Tomatoes
  • 3 Ounces Pancetta Sliced
  • 4 Cups Kale Chopped
  • 2 Cloves Garlic Minced
  • 1 Tsp Rosemary Fresh, Chopped
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Salt Kosher
  • 1 Ounce Parmesan Cheese Grated
  • 2 Tbs Pine Nuts Roasted

Instructions

Pancetta Pasta Recipe with Kale, Tomato

  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1 1/2 cups cooking liquid.
  • Chop 1 cup tomatoes. Halve the remaining 2 cups tomatoes. Cook pancetta in a large nonstick skillet over medium until crisp, about 8 minutes.
  • Remove pancetta from pan with a slotted spoon. Add chopped tomatoes to drippings in pan; cook, stirring occasionally until softened, about 2 minutes.
  • Add halved tomatoes, kale, garlic, rosemary, pepper, and salt; cook 2 minutes.
  • Add 1 cup reserved cooking liquid; cover and cook until kale is wilted about 2 minutes. Stir in pasta and pancetta.
  • Add remaining 1/2 cup cooking liquid, 2 tablespoons at a time, as needed to thin sauce. Top with cheese and pine nuts. Serve immediately

Notes

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Nutrition

Calories: 403kcal | Carbohydrates: 55g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 442mg | Potassium: 766mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7295IU | Vitamin C: 106mg | Calcium: 222mg | Iron: 4mg

 

Recipe adapted from Cooking Light

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