Penne with Sun-Dried Tomatoes and Arugula
Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 417 | ||
Calories from Fat: 97 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 110mg | 34 % | |
Sodium 38.5mg | 1 % | |
Potassium 267.6mg | 7 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 65.5g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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