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Nutrition Facts
Serving Size 246 g
(Approx. 4 Servings)
Amount Per Serving
Calories 620 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1410 mg 59%
Total Carbohydrate 80 g 27%
Dietary Fiber 12 g 48%
Sugars 9 g
Protein 32 g
Vitamin A 70% Iron 20%
Vitamin C 20% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Whole Wheat Penne with Greens and Tomatoes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

12 Oz 100% whole wheat spaghetti
4 Oz pancetta sliced, chopped
2 shallots, finely chopped
1 Tbsp garlic, minced
1/2 cup(s) sundried tomatoes, packed in oil, drained and finely chopped
1/2 cup(s) fat-free half and half
5 Oz baby spinach and arugula blend
1/2 cup(s) Parmesan cheese, grated
1/4 cup(s) basil, chopped
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Instructions

1
Cook pasta in boiling water according to package directions.
2
Reserve 1 cup cooking water from pot right before draining pasta. Set drained pasta aside.
3
In the meantime, cook pancetta in large skillet over medium heat until browned and crispy. Drain pancetta on paper towels and discard pan drippings.
4
Sauté shallots and garlic briefly in same skillet.
5
Add tomatoes and cream and simmer 3 minutes or until slightly thickened.
6
Remove from heat and stir in greens and pancetta.
7
Toss pasta with greens mixture.
8
Gradually add reserved cooking water to reach desired consistency.
9
Stir in cheese and basil.

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