Spaghetti with Pancetta and Peppers
Try this fool-proof Italian favourite at home tonight!
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 tspMinced Garlic
2 tspMarinara Sauce Mix
1⁄4 cupVegetable Broth, prepared
- 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.
Per serving: Calories 520, Fat 8 g (Saturated 2 g, Trans 0 g), Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 89 g (Fibre 7 g, Sugars 4 g), Protein 22 g.
Try making it with turkey or chicken bacon and 1 tsp olive oil.