Spinach, Lima Bean & Crispy Pancetta Pasta

Ingredients

1 (9 ounce) package fresh spinach pasta

1 tablespoon extra-virgin olive oil

4 ounces diced pancetta

1 (16 ounce) package frozen baby lima beans, thawed

1 cup sliced shallots

2 cloves garlic, minced

½ teaspoon dried rosemary

4 cups baby spinach

3 tablespoons lemon juice

¾ cup grated pecorino cheese, divided

Directions

Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta.

Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes.

Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino.

Nutrition

• Calories: 477 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 74 mg
• Sodium: 687 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 8 g
• Total Sugars: 3 g
• Protein: 21 g