Whole Wheat Penne with Greens and Tomatoes
1 pkg. (12 oz.) whole wheat pasta
4 oz. thin sliced pancetta, chopped (may substitute bacon)
2 shallots, finely chopped
1 Tbsp. minced garlic
1/2 c. sundried tomatoes packed in oil, drained first and finely chopp
1/2 c. half & half or heavy cream
1 bag H-E-B Spinach and Argula Blend
1/2 c. shredded Parmesan cheese
1/4 c. chopped fresh basil, optional
Cook pasta in boiling water according to package directions. Remove an
d reserve 1 cup cooking water from pot right before draining pasta. Se
t drained pasta aside.
In the meantime, cook pancetta in large skillet over medium heat until
browned and crispy. Drain on paper towels. Discard pan drippings.
Sauté shallots and garlic briefly in same skillet. Add tomatoes
and cream; simmer 3 minutes or until thickened slightly. Remove from
heat; stir in greens and pancetta.
Toss pasta with greens mixture; add reserved cooking water gradually t
o reach desired consistency. Stir in basil if using. Serve while hot.
No Nutritional Information Available
H-E-B Showtime, January 2012