Rating: 4.5 stars
81 Ratings
  • 1 star values: 2
  • 2 star values: 4
  • 3 star values: 8
  • 4 star values: 22
  • 5 star values: 45

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

Laraine Perri
Recipe by Cooking Light March 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • Increase oven temperature to 475°.

  • Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.

  • 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.

Chef's Notes

Pine nuts are particularly delicious in this dish, but walnuts would also be tasty.

Nutrition Facts

385 calories; fat 14.3g; saturated fat 3.9g; mono fat 5.2g; poly fat 2.8g; protein 14.9g; carbohydrates 47.2g; fiber 3.6g; cholesterol 15mg; iron 3.6mg; sodium 584mg; calcium 113mg.
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