Whole Wheat Pasta with Greens Beans and Pancetta
Elevate your weeknight dinner routine with this hearty and flavorful Whole Wheat Pasta with Green Beans and Pancetta. Packed with wholesome ingredients and ready in just 30 minutes, this dish combines the nutty goodness of whole wheat pasta with the vibrant crunch of tender green beans and the irresistible savoriness of crispy pancetta. A touch of garlic and a sprinkle of crushed red pepper flakes create a fragrant base, while grated Parmesan adds creamy indulgence. Tossed together in a light, silky sauce made with reserved pasta water, this easy yet elegant recipe is not only delicious but also nutritionally balanced. Perfect for a busy evening or an impressive dinner for guests, this pasta shines with fresh parsley and extra Parmesan as the ultimate garnish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz whole wheat pasta
- 8 oz green beans
- 4 oz pancetta
- 2 tbsp olive oil
- 2 garlic cloves
- 0.5 tsp crushed red pepper flakes
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, rinse the green beans and trim the ends. Cut them into 2-inch pieces.
In a large skillet over medium heat, add the pancetta. Cook for 5-7 minutes, stirring occasionally, until the pancetta is crispy and has released its fat. Use a slotted spoon to transfer the cooked pancetta to a paper towel-lined plate, leaving the fat in the skillet.
Add the olive oil to the skillet with the pancetta fat. Reduce the heat to medium-low and add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant.
Increase the heat to medium-high and add the green beans to the skillet. Sauté for 5-6 minutes, until the green beans are tender yet still crisp.
Return the cooked pasta to the skillet along with the crispy pancetta. Toss to combine, adding a little reserved pasta water at a time to create a light sauce that coats the pasta.
Stir in the grated Parmesan cheese, salt, and black pepper. Toss again until everything is well combined and evenly coated.
Divide the pasta among serving plates and garnish with chopped fresh parsley. Serve immediately with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 2.7 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
