Spaghetti with Pancetta and Peppers
Try this fool-proof Italian favourite at home tonight!
45 min
4 servings
520 calories
Ingredients
1 lb (450 g) spaghetti
1⁄4 lb (112 g) pancetta, or bacon, cut into thick matchsticks (julienned)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tsp Minced Garlic
2 tsp Marinara Sauce Mix
1⁄4 cup Vegetable Broth, prepared
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
Instructions
Cook spaghetti according to package directions in Multipurpose Pot .
Heat a frying pan to medium heat. Fry pancetta until just crisp. Remove from pan and drain on paper towel. Drain excess fat from pan, leaving about 2 tsp.
Sauté red and green bell pepper for 4 minutes. Add Minced Garlic and Marinara Sauce Mix and cook until peppers are tender-crisp. Pour in Vegetable Broth and add cooked spaghetti and pancetta. Toss together and cook until pasta is evenly heated and stock is absorbed.
Nutritional Information
Per serving: Calories 520, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 89 g (Fiber 7 g, Sugars 4 g), Protein 22 g.
Tips
Try making it with turkey or chicken bacon and 1 tsp olive oil.