About this recipe:This is a quick light meal. Wilted spinach, pancetta and tomatoes are tossed with penne pasta.
1 (500g) pack penne pasta
2 tablespoons olive oil, divided
6 slices pancetta, chopped
6 cloves garlic, minced
1 (400g) tin chopped tomatoes
1/2 (500g) bag fresh spinach, torn
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Method Prep:10min › Cook:15min › Ready in:25min
Cook pasta according to package instructions.
Meanwhile, heat 1 tablespoon of olive oil in a frying pan over medium heat. Place pancetta in the pan, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it wilts. Transfer to a large serving bowl, and toss with the remaining olive oil, and the pancetta and tomato mixture.
Thankyou Jean for this recipe, its great. I must admit i changed it a little as I had chicken that needed to be cooked so i added all purpose seasoning to the cubed chicken and browned it in coconoil first and instead of pancetta used bacon. It was very tasty. Love the draining the pasta into a colander with spinach into it to wilt it. Genius!
I cooked a side dish with it and it was delicious - Stir-fried Seasame green pepper - 28 Jan 2013