Penne with Pancetta, Red Pepper, and Mushroom
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- ground black pepper
- 2 tbsp olive oil
- 1/2 red pepper diced
- 1 small onion diced
- 2 cups whole wheat pasta i use penne, but anything will work
- 4 slices bacon pancetta for lowered fat content
- 4 small mushrooms chopped
- 2 cloves garlic i use 1 1/2 cloves, its all down to your own taste
- 3 pinches basil fresh or dry
- splash red wine
- 3 pinches chili flakes
- 2 tbsp extra virgin olive oil or if you can get your hands on some chilli infused olive/extra virgin oil this works great
- Carbohydrate 130.282950220377 g
- Cholesterol 201.369621190309 mg
- Fat 40.2670566692637 g
- Fiber 1.54533123553544 g
- Protein 33.3425713354056 g
- Saturated Fat 10.4726954230866 g
- Serving Size 1 1 Serving (394g)
- Sodium 526.988359581313 mg
- Sugar 128.737618984841 g
- Trans Fat 4.8383994460844 g
- Calories 1032 calories
Penne with Pancetta, Red Pepper, and Mushroom Recipe
This quick and healthy pasta recipe is easy to make and packed with flavor. It's perfect for a weeknight meal or a light lunch. Made with whole wheat pasta, pancetta, red pepper, and mushrooms, this dish is sure to please everyone at the table. Best of all, it can be made in under 30 minutes!
To make this dish, simply cook the pasta according to the package directions. While the pasta is cooking, cook the pancetta in a large skillet over medium heat. Once the pancetta is browned, add the red pepper and mushrooms and cook until softened. Add the cooked pasta to the skillet and stir to combine. Season with salt and pepper to taste and serve immediately.
This dish is also a great way to use up leftover vegetables. If you have any leftover roasted vegetables, simply add them to the skillet with the pancetta and mushrooms. You can also add any other vegetables you like, such as zucchini, summer squash, or spinach.
So next time you're looking for a quick and easy weeknight meal, give this Penne with Pancetta, Red Pepper, and Mushroom a try. It's sure to become a family favorite!
Step-by-step
- Begin prep by dicing pancetta, (if it did not already come this way), onion, red pepper and chopping mushrooms.
- Bring a pot of water to a gentle boil and add a large dash o salt to the boiling water and continue to boil gently till salt has completely dissolved.
- Add the 2 cups of whole wheat pasta to the boiling water, stirring occasionally to prevent sticking. Have a test nibble on the pasta now and again to ensure you get the desired Al Dente texture
- When the pasta is about half way done begin heating the olive oil in a wok over a low to medium heat.
- Add the pancetta, garlic and onion to the wok to cook gently to sweat the onions and until the pancetta is slightly golden.
- At this point the pasta should have finished cooking. If it hasn't, remove the mixture in the wok from the heat to allow the pasta time to cook.
- Strain the water from the pasta and allow to cool slightly. Whilst the pasta is cooling bring the wok back to heat, it the mixture is a little dry and a little olive oil to loosen it up.
- When wok returns to medium heat, add the pasta, constantly toss the pasta in the wok as if it is left sitting in one place for too long it will burn really easy. At this point add the gulp of red wine and stir until it has reduced. At this point we can go ahead and add the red pepper, mushroom, and season with basil, black pepper and chilli flakes.
- Continue to stir until everything is well mixed.
- When everything in the wok is well mixed, go ahead and divide into bowls, this is when we can drizzle it with the extra virgin olive oil (or chilli infused if you're lucky enough to find it). Toss the pasta around in the bowl with the oil to prevent this dish from being very dry and hard to swallow, you may want to add a little more than a tablespoon, it’s all down to preference.
- Eat and Enjoy
