We opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor. Source: EatingWell Magazine, March 2020

Adam Dolge
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.

    Advertisement
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.

  • Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino.

Nutrition Facts

477 calories; 16.2 g total fat; 6.6 g saturated fat; 74 mg cholesterol; 687 mg sodium. 663 mg potassium; 61.6 g carbohydrates; 8.2 g fiber; 3 g sugar; 20.9 g protein; 4439 IU vitamin a iu; 29 mg vitamin c; 197 mcg folate; 124 mg calcium; 6 mg iron; 136 mg magnesium;