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.

Adam Dolge
Source: EatingWell Magazine, March 2020


Ingredient Checklist


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.

  • 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

476.7 calories; protein 20.9g 42% DV; carbohydrates 61.6g 20% DV; exchange other carbs 4; dietary fiber 8.2g 33% DV; sugars 2.7g; fat 16.2g 25% DV; saturated fat 6.6g 33% DV; cholesterol 74.1mg 25% DV; vitamin a iu 4438.7IU 89% DV; vitamin c 28.9mg 48% DV; folate 196.6mcg 49% DV; calcium 123.8mg 12% DV; iron 6.1mg 34% DV; magnesium 135.8mg 49% DV; potassium 662.9mg 19% DV; sodium 687.1mg 28% DV.