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Penne with Pancetta

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Leslie Vale, Level 43
Leslie Vale
Quick, delicious and filled with vegetables. What more could you ask for in a 15-minute dinner?

Cooking Recipe

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Ingredients: (4 servings)
8 ounces penne pasta
2 ounces pancetta, diced (ΒΌ cup)
2 tbsp balsamic vinegar
2 cups frozen chopped spinach
1 1/2 cups jarred marinara sauce
1 tbsp chopped parsley
2 tbsp heavy cream
1/4 cup grated Parmesan, for serving

1. Cook penne according to package directions.
2. While pasta cooks, place the diced pancetta in a large pan turned to medium heat. Cook for a few minutes until fat is released.
3. Add the balsamic vinegar and scrape up any browned bits off the bottom of the pan.
4. Add the chopped spinach and tomato sauce to the pan. Bring to a simmer and stir to combine.
5. Add the chopped parsley and heavy cream. Simmer on low until the pasta is ready.
6. Add the cooked pasta to the pan and stir to coat it in the sauce. Serve with grated Parmesan on top.

Penne with Pancetta
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