Long weekend spent partially out of town, but hungry young eaters at home were not hearing any excuses. They’d had plenty of takeout and frozen Trader Giotto’s pizza and they demanded something fresh and healthy.
So what fits the bill and passes for dinner in 20 minutes or less? An old standby: pasta with vegetables and pancetta… call it pasta primonara?
This is a sprint.
Get yourself some pasta that cooks quickly. Buitoni fresh pasta costs more than typical dried brands, but it isn’t massively expensive. Find it in the refrigerated section of your local food store. Boil it up and put it to the side.
Cube about 1/3 to 1/2 pound of pancetta and fry it up till crispy. Scoop it out with a slotted spoon and place on a paper towel. Dispose most of grease drippings from the bacon. Add olive oil to the pan and sauté chopped garlic and onions. Add mushrooms, cherry tomatoes (in this case locally-grown) and then spinach.
Combine pasta, vegetables and meat. Toss with olive oil, salt and pepper and Parmigiano-Reggiano cheese.
And that’s it. Pretty easy to clean up too.
Pancetta (a third to half a pound)
Chopped vegetables: We recommend garlic, onion, mushrooms, cherry tomatoes, spinach.
Parmigiano-Reggiano cheese as garnish