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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Linguine with Pancetta and Parmesan

Cooking Light JANUARY 2002

  • 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


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.


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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 30%
  • Fat: 12.5g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 14.1g
  • Carbohydrate: 53g
  • Fiber: 5.2g
  • Cholesterol: 61mg
  • Iron: 3.5mg
  • Sodium: 626mg
  • Calcium: 237mg

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Linguine with Pancetta and Parmesan recipe