Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 10

You can use bacon in place of pancetta for a smoky hit.

Tiffany Vickers Davis
Recipe by Cooking Light April 2014

Gallery

Christopher Testani; Styling: Paige Hicks

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pancetta in a large skillet over medium heat; cook 6 minutes or until pancetta begins to crisp, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk until smooth. Strain sauce through a fine sieve over a large bowl. Discard solids.

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  • Cook pasta according to package directions; omitting salt and fat. Add asparagus and peas during last 2 minutes of cooking; cook 2 minutes. Drain. Add the pasta mixture, salt, and black pepper to sauce in bowl; toss well to combine. Sprinkle with parsley and chives.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

388 calories; fat 12.3g; saturated fat 5.8g; mono fat 3g; poly fat 1.3g; protein 17g; carbohydrates 53g; fiber 7g; cholesterol 61mg; iron 7mg; sodium 407mg; calcium 118mg.
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