Kale and Pancetta Pasta
Cherry tomatoes are perfect for a quick tomato sauce. I use a combination of chopped and halved tomatoes for sauciness and texture.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4 servings
Ingredients
- 8 ounceswhole-wheat pasta -- such as rotini or penne
- 4 ouncespancetta
- 1 1/2 cupscherry tomatoes (chopped, reserve juices)
- 1 1/2 cupscherry tomatoes (halved)
- 4 cupsstemmed and chopped kale leaves
- 2 clovesgarlic (minced)
- 1 teaspoonminced thyme leaves
- Kosher salt and freshly ground black pepper (to taste)
- 1/4 cupgrated Parmesan cheese
- 2 tablespoonstoasted pinenuts
Instructions
- 1
Cook the pasta according to package directions: drain, reserve 1 1/2 cups of the cooking liquid.
- 2
Cook the pancetta in a large skillet over medium-high heat until crisp, about 8 minutes. Remove the pancetta from the pan with a slotted spoon.
- 3
Add the chopped tomatoes and juices to the pancetta drippings and cook, occasionally stirring, until softened, about 2 minutes.
- 4
Add the halved tomatoes, kale, garlic, thyme; cook for 2 minutes—season with salt and pepper. Add 1 cup of the reserved pasta liquid; cover and cook until the kale wilts, about 2 minutes.
- 5
Stir in the pasta and pancetta. Add more pasta water by the tablespoon to thin the sauce, if necessary. Stir until heated.
- 6
Divide the pasta among four bowls and top with cheese and pine nuts.
Nutrition (per serving)
391
Calories
15g
Protein
42g
Carbs
18g
Fat
5g
Fiber
296mg
Sodium