Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pasta with Pancetta and Lentils
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- Level: Easy
- Total: 25 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 650 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 30 milligrams
- Sodium
- 1099 milligrams
- Carbohydrates
- 91 grams
- Dietary Fiber
- 14 grams
- Protein
- 26 grams
- Level: Easy
- Total: 25 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 650 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 30 milligrams
- Sodium
- 1099 milligrams
- Carbohydrates
- 91 grams
- Dietary Fiber
- 14 grams
- Protein
- 26 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 7 minutes. Add the onion and cook until soft, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and 1/2 teaspoon salt. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Add the pasta to the sauce along with half of the parmesan. Season with salt and toss. Divide among bowls; drizzle with olive oil and top with the remaining parmesan and more basil.
