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Photo: Jacob Fox
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti3ouncesdiced pancetta1cupfresh whole-wheat breadcrumbs (see Tip)¼cupfinely chopped walnuts2teaspoonschopped fresh rosemary2clovesgarlic, minced, divided1tablespoonextra-virgin olive oil3cupsthinly sliced leeks (about 2 medium)¼cupdry white winePinch of crushed red pepper115-ounce canno-salt-added diced tomatoes
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
3ouncesdiced pancetta
1cupfresh whole-wheat breadcrumbs (see Tip)
¼cupfinely chopped walnuts
2teaspoonschopped fresh rosemary
2clovesgarlic, minced, divided
1tablespoonextra-virgin olive oil
3cupsthinly sliced leeks (about 2 medium)
¼cupdry white wine
Pinch of crushed red pepper
115-ounce canno-salt-added diced tomatoes
DirectionsBring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the water, then drain the pasta and return to the pot. Cover to keep warm.Meanwhile, cook pancetta in a large skillet over medium heat until browned and crispy, 3 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Add breadcrumbs to the pan and cook, stirring often, until starting to brown, 1 to 3 minutes. Add walnuts and cook, stirring occasionally, until toasted, 2 to 5 minutes. Add rosemary and half the garlic and stir to combine. Cook until fragrant, 30 to 60 seconds. Transfer the mixture to a small bowl and stir in the pancetta.Add oil to the pan and heat over medium-high heat. Add leeks and cook, stirring often, until just starting to brown, 3 to 6 minutes. Add the remaining garlic and cook until fragrant, 30 to 60 seconds. Stir in wine and crushed red pepper; cook until the wine is almost evaporated, 30 to 60 seconds. Stir in tomatoes and the reserved 1/2 cup pasta-cooking water. Bring to a simmer. Add the pasta and toss to coat with the sauce. Cook, tossing the pasta with tongs, until the sauce thickens, about 1 minute. Add 1/2 cup of the pancetta mixture and toss to combine. Serve topped with the remaining pancetta mixture.TipsTip:To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and pulse in a food processor until coarse crumbs form. One slice makes about 1/2 cup fresh breadcrumbs.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the water, then drain the pasta and return to the pot. Cover to keep warm.Meanwhile, cook pancetta in a large skillet over medium heat until browned and crispy, 3 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.Add breadcrumbs to the pan and cook, stirring often, until starting to brown, 1 to 3 minutes. Add walnuts and cook, stirring occasionally, until toasted, 2 to 5 minutes. Add rosemary and half the garlic and stir to combine. Cook until fragrant, 30 to 60 seconds. Transfer the mixture to a small bowl and stir in the pancetta.Add oil to the pan and heat over medium-high heat. Add leeks and cook, stirring often, until just starting to brown, 3 to 6 minutes. Add the remaining garlic and cook until fragrant, 30 to 60 seconds. Stir in wine and crushed red pepper; cook until the wine is almost evaporated, 30 to 60 seconds. Stir in tomatoes and the reserved 1/2 cup pasta-cooking water. Bring to a simmer. Add the pasta and toss to coat with the sauce. Cook, tossing the pasta with tongs, until the sauce thickens, about 1 minute. Add 1/2 cup of the pancetta mixture and toss to combine. Serve topped with the remaining pancetta mixture.TipsTip:To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and pulse in a food processor until coarse crumbs form. One slice makes about 1/2 cup fresh breadcrumbs.
Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the water, then drain the pasta and return to the pot. Cover to keep warm.
Meanwhile, cook pancetta in a large skillet over medium heat until browned and crispy, 3 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
Add breadcrumbs to the pan and cook, stirring often, until starting to brown, 1 to 3 minutes. Add walnuts and cook, stirring occasionally, until toasted, 2 to 5 minutes. Add rosemary and half the garlic and stir to combine. Cook until fragrant, 30 to 60 seconds. Transfer the mixture to a small bowl and stir in the pancetta.
Add oil to the pan and heat over medium-high heat. Add leeks and cook, stirring often, until just starting to brown, 3 to 6 minutes. Add the remaining garlic and cook until fragrant, 30 to 60 seconds. Stir in wine and crushed red pepper; cook until the wine is almost evaporated, 30 to 60 seconds. Stir in tomatoes and the reserved 1/2 cup pasta-cooking water. Bring to a simmer. Add the pasta and toss to coat with the sauce. Cook, tossing the pasta with tongs, until the sauce thickens, about 1 minute. Add 1/2 cup of the pancetta mixture and toss to combine. Serve topped with the remaining pancetta mixture.
Tips
Tip:To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and pulse in a food processor until coarse crumbs form. One slice makes about 1/2 cup fresh breadcrumbs.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)487Calories18gFat66gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
