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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


Recipe Summary

20 mins
20 mins


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

1 1/2 cups
477 calories; protein 20.9g; carbohydrates 61.6g; dietary fiber 8.2g; sugars 2.7g; fat 16.2g; saturated fat 6.6g; cholesterol 74.1mg; vitamin a iu 4438.7IU; vitamin c 28.9mg; folate 196.6mcg; calcium 123.8mg; iron 6.1mg; magnesium 135.8mg; potassium 662.9mg; sodium 687.1mg.