Spaghetti with Pancetta and Peppers

Spaghetti with Pancetta and Peppers Spaghetti with Pancetta and Peppers Try this fool-proof Italian favourite at home tonight!
Try this fool-proof Italian favourite at home tonight!
  • 10 min prep
  • 40-45 minutes
  • 520 calories
  • $1.61
  • Dairy Free

Ingredients


Makes: 4 servings
  • 1 lb (450 g) spaghetti
  • 1/4 lb (112 g) pancetta, or bacon, cut into thick matchsticks (julienned)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp (5 ml) roasted garlic
  • 2 tsp (10 ml) Marinara Sauce Mix
  • 1/4 C (60 ml) Vegetable Broth Mix, prepared

Preparation


 
  • Cook spaghetti according to package directions in Multipurpose Pot - 12 C .
  • Heat Fry Pan to medium heat. Fry pancetta until just crisp. Remove from pan and drain on paper towel. Drain excess fat from pan, leaving about 2 tsp (10 ml).
  • Sauté red and green bell pepper for 4 minutes. Add roasted garlic and Marinara Sauce Mix and cook until peppers are tender-crisp. Pour in Vegetable Broth and add cooked spaghetti and pancetta. Toss together and cook until pasta is evenly heated and stock is absorbed.

Tip


 

Tip: Try making it with turkey or chicken bacon and 1 tsp (5 ml) olive oil.

Nutritional Serving Size Per serving:
Calories 520
Fat 8 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 15 mg
Sodium 340 mg
Carbohydrates 89 g
Fibre 7 g
Sugar 4 g
Protein 22 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Fry Pan
$65.00
Vegetable Broth Mix
$12.00
Marinara Sauce Mix
$9.50