Ingredients
Scale
- 2.5 cups gluten free, brown-rice pasta (or whatever pasta you want)
- 1 tablespoon EVOO
- 1 tablespoon minced garlic
- 3/4 cup pancetta, finely diced
- 1 cup peas, frozen
- 2 handfuls of spinach
- 1 cup cherry tomatoes, cut in half
- salt and pepper to taste
Instructions
- Begin by cooking pasta. Follow the directions on the box.
- While the pasta is cooking, heat a tablespoon of EVOO and 1 tablespoon of minced garlic in a large non-stick skillet to medium/high heat. Then, add in pancetta and sauté for about 5 minutes. Add in peas and cherry tomatoes and continue to sauté for about 5 more minutes. Finally. Add in 2 handfuls of spinach and sauté for an additional 2-3 minutes. Season with salt and pepper.
- Once the pasta has cooked, drain water and add pasta directly into pancetta mixture. Mix, so that the pasta is fully coated.
- Serve with freshly grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes