A little bit of pancetta pulls more than its weight in this recipe. Kale and spinach cook in the rendered drippings for rich, salty flavor throughout the dish, and the crisped pork bits make a delicious finishing touch for the pasta. Roasted almonds offer hearty crunch that complements the silky greens and tender pasta; hazelnuts also would be a great choice. For speedy prep, look for pre-diced pancetta near the specialty cheeses in the grocery store.
5 ounces uncooked whole-grain spaghetti (such as Bionaturae Whole Wheat or Barilla Whole Grain)
2 ounces diced pancetta
3 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced (about 2 Tbsp.)
1/2 teaspoon crushed red pepper
8 cups sliced stemmed lacinato kale (about 12 oz.)
1 (10-oz.) pkg. fresh baby spinach
1 tablespoon fresh lemon juice
5/8 teaspoon kosher salt
1/4 cup coarsely chopped unsalted roasted almonds (about 1 oz.)
Added sugars 0g
Calcium 16% DV
Potassium 22% DV
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta.
While pasta cooks, cook pancetta in a large skillet over medium, stirring often, until browned and crisp, about 6 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in skillet.
Add oil, garlic, and crushed red pepper to drippings in skillet; cook, stirring constantly, 30 seconds. Gradually add kale and spinach, tossing with tongs until wilted. Add cooked pasta, lemon juice, and salt; toss gently to combine. Divide among 4 plates. Sprinkle servings evenly with pancetta and almonds.
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