Late Night Pasta recipe

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Ingredients

½ pound uncooked spaghettini
1 tablespoon olive oil
½ cup pancetta, cubed
½ cup diced onion
¼ cup thinly sliced garlic
1 cup cherry tomatoes, cut in half
½ cup grated Parmesan cheese
Ground black pepper to taste
Red pepper flakes to taste

Nutrition Info

735.2 calories
carbohydrate: 77.2 g
cholesterol: 48.2 mg
fat: 35.2 g
fiber: 4 g
protein: 29.3 g
saturatedFat: 11.2 g
servingSize: -
sodium: 1077.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta, keep warm.

  2. Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.

  3. Add garlic and cook until fragrant, about 30 seconds.

  4. Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.

Recipe Yield

2 servings

Recipe Note

This veggie pasta dinner with cherry tomatoes, peas, Parmesan cheese, and fresh parsley comes together in less than 30 minutes.

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