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Italian
Orecchiette with Pancetta

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Comments: 2
 

Recipe

A quick and light pasta dish.

Yield: Makes 4–6 servings
Prep time: 10 Mins
Cooking time: 10 Mins

Ingredients

  • 1 lb (450g) dried orecchiette pasta
  • 2 tbsp olive oil, plus more for drizzling
  • 6 oz (175g) pancetta, chopped
  • 2 zucchini, diced
  • 3 garlic cloves, chopped
  • ½ tsp crushed hot red pepper flakes
  • 1 cup thawed frozen peas
  • 6 tbsp freshly grated Parmesan
  • 3 tbsp chopped parsley
  • Salt and freshly ground black pepper

Directions

1. Cook the orecchiette in a large pot of lightly salted boiling water according to the package instructions, until al dente.

2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the pancetta and cook 5 minutes until lightly golden. Add the zucchini, garlic, and hot pepper and cook for 3 minutes, until the zucchini is crisp-tender. Stir in the peas and cook about 2 minutes.

3. Drain the pasta and return to its pot. Add the pancetta mixture and stir over low heat until combined. Off the heat, stir in the Parmesan and parsley, and season with salt and pepper.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

507kcal (25%)
619mg (26%)
63g
4g
20g (31%)
0g
6g (31%)
10g
2g
24mg (8%)
5g
17g
66mg
484mg
41mcg RAE (1%)
24mg (40%)
95mg (9%)
3mg (19%)
 

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  • Alheckert

    07.29.13 Flag comment

    MaddyG: The ingredients should read 1/2 tsp of crushed hot red pepper flakes.

  • MaddyG

    06.13.13 Flag comment

    " ½ crushed hot red pepper "

    1/2 teaspoon? 1/2 cup? 1/2 pound? Are these the flakes, or the jalapeno of your choice?

 

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