Linguine with Pancetta and Parmesan

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Linguine with Pancetta and ParmesanRecipe
Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)


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1 (9-ounce) package fresh linguine
Cooking spray
1 cup chopped onion
2/3 cup chopped pancetta or ham (about 2 ounces)
1/2 teaspoon bottled minced garlic
1 (26-ounce) bottle fat-free Italian herb pasta sauce (such as Muir Glen Organic)
1/4 cup chopped ripe olives
1 tablespoon capers, drained
1/4 cup (1 ounce) shredded fresh Parmesan cheese


Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, pancetta, and garlic; sauté 5 minutes. Add pasta sauce; cook 5 minutes. Stir in olives and capers. Add pasta; toss to combine. Sprinkle with cheese.

Created date

October 2003

Nutritional Information

Calories 381
Caloriesfromfat 30 %
Fat 12.5 g
Satfat 4.5 g
Monofat 5.1 g
Polyfat 1.7 g
Protein 14.1 g
Carbohydrate 53 g
Fiber 5.2 g
Cholesterol 61 mg
Iron 3.5 mg
Sodium 626 mg
Calcium 237 mg