Linguine with Pancetta and Sauteed Cherry Tomatoes
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 4 |
| Serving Size | 3.53 oz |
Ingredients
10.59 oz
linguine
3.53 oz
Pancetta
7.06 oz
Cherry Tomatoes
2 tbsp
olive oil
2 cloves
garlic
1 tsp
red pepper flakes
1 tsp
salt
1 tsp
black pepper
1.77 oz
parmesan cheese
Directions
Step 1
Cook the linguine according to package instructions. Drain and set aside.
Step 2
In a large skillet, cook the pancetta over medium heat until crispy. Remove from skillet and set aside.
Step 3
In the same skillet, heat the olive oil. Add the garlic and red pepper flakes. Cook for 1 minute.
Step 4
Add the cherry tomatoes to the skillet. Cook for 5 minutes, until tomatoes start to burst.
Step 5
Add the cooked linguine and pancetta to the skillet. Toss to combine. Season with salt and black pepper.
Step 6
Serve the linguine with grated parmesan cheese on top.
Nutrition Facts
Fat:
14 g
(126
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
60 g
(240
kcal)
| Calories | 15.885 kcal | 0.79% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.2824 g | 0% |
| Saturated Fat | 0.2118 g | 0.19% |
| Fat | 0.4942 g | 0.35% |
| Carbohydrates | 2.118 g | 0.42% |
| Sodium | 28.24 mg | 5.65% |
| Fibers | 0.1412 g | 0.37% |
| Sugars | 0.1412 g | 0% |
| Protein | 0.706 g | 0.83% |
| Vitamin C | 0.706 mg | 0.78% |
| Calcium | 0.5295 mg | 0.11% |
| Iron | 0.5295 mg | 0.11% |
| Potassium | 14.12 mg | 2.82% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.059 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0353 mcg | 1.47% |
| Vitamin E | 0.0706 mg | 0.47% |
| Zinc | 0.0706 mg | 0.01% |
| Selenium | 0.706 mcg | 0.14% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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