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Whole Wheat Pasta With Greens, Beans and Pancetta Recipe

Whole Wheat Pasta With Greens, Beans and Pancetta Recipe

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Whole Wheat Pasta With Greens, Beans and Pancetta

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Ingredients:

Serving

2 slices sandwich bread , torn into quarters
3 tbsp olive oil, divided
6 garlic cloves, minced, divided
1 1/2 tsp salt, divided
3 oz pancetta
1 cup minced onion
1/4 tsp red pepper flakes
1 lb kale, rinsed but not dried, thick stems trimmed off, leaves chopped into 1-inch pieces
1 1/2 cups low sodium chicken broth
1 (15 oz) can cannellini beans, drained and rinsed
13 1/4 oz whole wheat spaghetti (weight may vary by brand, you want about 1 lb)
4 oz fontina cheese, 1 cup grated

Directions:

Make garlic breadcrumbs: In a food processor, pulse bread until coarsely ground.
Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute. Salt to taste and remove to a small bowl.
Wipe out skillet with paper towels. Heat remaining oil over medium-high heat. Add the pancetta and cook until crisp, about 8 minutes. With a slotted spoon, transfer to a small bowl.
Add the onion to the pan and cook until starting to brown, 5 minutes or so. Add remaining garlic and red pepper flakes. Cook another 30 seconds.
Add half the greens to the pan and toss until starting to wilt, about 2 minutes. Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full) and increase heat to high and bring to a strong boil. Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes.
Stir in the beans and pancetta. and cook until heated through. Cover and remove from heat.
Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Add salt to taste and the pasta. Cook stirring often, until pasta is just shy of al dente. (refer to package directions).
Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine. Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes.
Stir in the fontina cheese and serve immediately with garlic breadcrumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	352.36 Kcal (1475 kJ)
Calories from fat	131.02 Kcal
		% Daily Value*
Total Fat	14.56g	22%
Cholesterol	24.95mg	8%
Sodium	773.71mg	32%
Potassium	498mg	11%
Total Carbs	44.21g	15%
Sugars	1.11g	4%
Dietary Fiber	0.59g	2%
Protein	16.32g	33%
Vitamin C	70.2mg	117%
Vitamin A	0.6mg	19%
Iron	2.5mg	14%
Calcium	204mg	20%

Amount Per 100 g
Calories	171.08 Kcal (716 kJ)
Calories from fat	63.61 Kcal
		% Daily Value*
Total Fat	7.07g	22%
Cholesterol	12.11mg	8%
Sodium	375.65mg	32%
Potassium	241.79mg	11%
Total Carbs	21.47g	15%
Sugars	0.54g	4%
Dietary Fiber	0.29g	2%
Protein	7.93g	33%
Vitamin C	34.1mg	117%
Vitamin A	0.3mg	19%
Iron	1.2mg	14%
Calcium	99mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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