An easy side dish recipe gets a boost of umami from mushrooms and pancetta. Using frozen vegetables keeps things quick, but substitute fresh peas and pearl onions if you prefer, adjusting the cooking time as needed.
Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
4 ounces pancetta, diced
2 tablespoons butter
4 cloves garlic, minced
2 (16 ounce) bags frozen peas
1 (15 ounce) bag frozen pearl onions
½ teaspoon salt
¼ teaspoon ground pepper
Heat oil in a large pot over medium-high heat. Add pancetta; cook until crisp and brown, about 5 minutes. Using a slotted spoon, transfer it to a paper-towel-lined plate.
Add butter and garlic to the pot. Cook, stirring, until the garlic is soft, about 30 seconds. Add peas, onions and the pancetta. Cook, stirring occasionally, until the vegetables are hot, about 10 minutes. Season with salt and pepper.
131 calories;6 g fat(3 g sat); 4 g fiber; 13 g carbohydrates; 5 g protein; 50 mcg folate; 12 mg cholesterol; 5 g sugars; 0 g added sugars; 1,536 IU vitamin A; 7 mg vitamin C; 24 mg calcium; 1 mg iron; 307 mg sodium; 139 mg potassium