Wondering what to make for dinner? Look no further. This easy pasta dish will be filling, easy to make and healthy. The kids will love this and so will your Big Guy. Iâ€™ve adapted this recipe from one that I found in Bon Appetite.
- 12 ounces Hodgsonâ€™s Mill organic whole wheat fettuccine with flaxseed
- 4 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups frozen green peas (do not thaw)
- 1 small bunch of green onions, thinly sliced, white and 2 inches of green part only
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup thinly sliced fresh basil, divided
- Cook pasta in pot of boiling salted water until al dente (just tender but still firm to bite). Drain, reserving 1/2-cup pasta cooking liquid. Return pasta to the pot.
- Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp (3-5 minutes). Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1-teaspoon drippings from skillet. Add asparagus to drippings in skillet; sautÃ© 3 minutes.
- Add peas, white and pale green parts of green onions, and garlic; sautÃ© until vegetables are just tender, about 2 minutes. Remove from heat.
- Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel and half of basil to pasta. Toss, adding more cooking liquid by tablespoonful if needed. Season with salt and freshly ground black pepper.
- Transfer to large bowl. Sprinkle pancetta and basil over. Serve.
Total Time: 30 minutes
Makes: 6 servings
Calories: 560 calories per serving
Photo Source: Craig Cutler