Penne with Pancetta, Spinach, and Buttery Crumb Topping

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Name: Penne with Pancetta, Spinach, and Buttery Crumb Topping
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 ounces French bread; Cooking spray; 3/4 cup (3 ounces) chopped pancetta; 3/4 cup chopped onion; 2 teaspoons minced garlic; 1/3 cup all-purpose flour (about 1 1/2 ounces); 3 3/4 cups 2% reduced-fat milk divided; 1/4 cup half-and-half; 6 cups chopped fresh spinach; 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese; 1 1/4 teaspoons salt; 1/2 teaspoon black pepper; 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta); 1/4 cup butter melted

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INGREDIENTS

8 ounces French bread
Cooking ; spray
3/4 cup ; (3 ounces) chopped pancetta
3/4 cup chopped onion
2 teaspoons minced garlic
1/3 cup all-purpose flour ; (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk ; divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup ; (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne ; (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter ; melted

Servings

INSTRUCTIONS

Preheat oven to 425?.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; saut? 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425? for 6 minutes or until crumbs are lightly browned.

NOTES

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Penne with Pancetta, Spinach, and Buttery Crumb Topping

8  ounces French bread 
  Cooking spray
3/4 cup  (3 ounces) chopped pancetta
3/4 cup chopped onion 
2 teaspoons minced garlic 
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk divided
1/4 cup half-and-half 
6 cups chopped fresh spinach 
1/2 cup  (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt 
1/2 teaspoon black pepper 
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter melted

Preheat oven to 425?.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Bake at 425? for 6 minutes or until crumbs are lightly browned.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 8 Servings

Calories: 184
Calories from Fat: 123 (67%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.6g
Cholesterol 39mg		12 %
Sodium 709.4mg		24 %
Potassium 233.9mg		6 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 11.4g
Protein 3.5g		5 %
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.

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Calories per serving: 184

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