Pasta with Asparagus, Pancetta, and Pine Nuts

Photo: Randy Mayor; Styling: Cindy Barr

Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 14.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2.8g
  • Protein: 14.9g
  • Carbohydrate: 47.2g
  • Fiber: 3.6g
  • Cholesterol: 15mg
  • Iron: 3.6mg
  • Sodium: 584mg
  • Calcium: 113mg

Ingredients

  • 8 ounces uncooked cavatappi pasta
  • 1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
  • 1 teaspoon minced garlic
  • 3 tablespoons pine nuts
  • 2 ounces diced pancetta
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.
  3. 3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.
  4. 4. Increase oven temperature to 475°.
  5. 5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
  6. 6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.
Note: Pine nuts are particularly delicious in this dish, but walnuts would also be tasty.
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