Pasta with Pancetta Broccoli or Broccoli Rabe and Pine Nuts
Elevate your weeknight dinner with this irresistible recipe for Pasta with Pancetta, Broccoli or Broccoli Rabe, and Pine Nuts. Combining the savory richness of crispy pancetta with the tender crunch of broccoli or the earthy bite of broccoli rabe, this dish is a symphony of flavors and textures. Toasted pine nuts add a luxurious nuttiness, while a touch of garlic and optional red pepper flakes infuse bold depth throughout. With a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese to complete the masterpiece, this pasta dish is as elegant as it is easy to prepare. Perfect for busy nights, it comes together in just 30 minutes and pairs beautifully with any variety of pasta you prefer—think penne, orecchiette, or classic spaghetti. Whether you're entertaining or simply treating yourself, this versatile recipe is guaranteed to satisfy.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 oz pasta (such as penne, orecchiette, or spaghetti)
- 4 oz pancetta, diced
- 2 cups broccoli or broccoli rabe, cut into bite-sized pieces
- 1 oz pine nuts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp red pepper flakes (optional)
- 0.5 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Step 2
In a large skillet over medium heat, toast the pine nuts until golden and fragrant, about 2-3 minutes. Remove from skillet and set aside.
Step 3
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Step 4
Add the remaining tablespoon of olive oil to the skillet, along with the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
Step 5
Add the broccoli or broccoli rabe to the skillet and stir to coat in the garlic oil. Cook for 5-7 minutes, until tender but still crisp. If needed, add a splash of the reserved pasta water to help steam and soften the broccoli.
Step 6
Return the pancetta to the skillet, and stir to combine. Add the cooked pasta and toss everything together, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
Step 7
Stir in the toasted pine nuts and season with salt and black pepper to taste.
Step 8
Serve immediately, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
| Serving size | (741.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1615.1 |
| Total Fat 99.5g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 12.3g | |
| Cholesterol 119.4mg | 0% |
| Sodium 3626.7mg | 0% |
| Total Carbohydrate 124.8g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 7.9g | |
| Protein 61.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 579.4mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1155.7mg | 0% |
Source of Calories