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Linguine with Pancetta and Parmesan

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


  • 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

Nutrition 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

How to Make It

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

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit