Pasta with Asparagus, Pancetta, and Pine Nuts

This is a satisfying dish that’s easy to prepare. The bright flavor that lemon juice and fresh asparagus bring to this recipe is excellent for weeknight meal. It is fairly inexpensive and comes together quickly. It is also specifically low in calories.

Total Time: 40 Minutes

(Make 4 serves)

Amount Per Serving (2 cups): 385 Calories, 14.9 g. Protein, 47.2 g. Carbohydrates, 3.6 g. Dietary Fiber, 14.3 g. Fat (3.9 g. sat fat, 5.2 g. mono fat, 2.8 g. poly fat), 15 mg. Cholesterol, 3.6 mg. Iron, 584 mg. Sodium, 113 mg. Calcium

Ingredients:

• 8 oz. of uncooked cavatappi pasta
• 1 lb. of asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
• 1 tsp. of minced garlic
• 3 Tbsp. of pine nuts
• 2 oz. of diced pancetta
• 2 Tbsp. of fresh lemon juice
• 2 tsp. of extra-virgin olive oil
• 1/2 tsp. of kosher salt
• 1/4 tsp. of freshly ground black pepper
• 1/4 cup of crumbled Parmigiano-Reggiano cheese (about 1 oz.)

Preparation:

• Preheat oven to 400 degrees F.
• Cook pasta according to package directions, omitting salt and fat, add asparagus to pan during last 3 mins 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 degrees F until golden and fragrant, stirring occasionally, about 3 mins. Place in small-sized bowl.
• Increase oven temperature to 475 degrees F.
• Arrange pancetta on jelly-roll pan. Bake at 475 degrees F until crisp, about 6 mins.
• 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. Serve immediately.
• Note: Pine nuts are particularly delicious in this dish, but walnuts would also be tasty. You can toast the pine nuts on the stove and sautéed the pancetta in the same skillet instead of in the oven.

Source : CookingLight

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