Description

This bowtie pasta is light and fresh, just in time for warmer weather. The bowtie pasta prepared with lemon, asparagus, pancetta, spinach, cheese and herbs.

Ingredients

• 8 oz. farfalle pasta
• 3 T. olive oil, divided
• 4 oz. package, diced
• pancetta
• 2 large cloves garlic, minced
• 1 1/2 c. reduced-sodium chicken stock/broth, divided
• 5 oz. package baby spinach
• 1 lb. asparagus, trimmed and cut into 1 inch pieces
• 2 t. grated lemon peel
• 2 T. fresh lemon juice
• 2 T. cornstarch
• .75 oz. package fresh basil, thinly sliced
• 1/2 c. shredded Parmesan, Romano, or Asiago cheese
• freshly ground black pepper

Steps

1. In a large pot of well salted, rapidly boiling water, cook pasta until al dente, about 6 - 8 minutes; drain.
2. Wash spinach; drain.
3. While pasta is cooking, in large skillet, heat 2 T. olive oil over medium-high heat. Add pancetta; cook stirring often until crisp, about 8 minutes. Add garlic; cook 1 minute. Add 1/2 c. stock/broth and spinach; reduce heat; cook stirring often until spinach wilts, about 3 minutes; stir in asparagus.