Grab a few ingredients, then see out the winter with this fast and fragrant penne pasta meal.
Ingredients
- 500g penne rigate
- 1 tablespoon olive oil
- 40g butter
- 4 cloves garlic, unpeeled, bruised
- 1 onion, thinly sliced
- 1 lemon, zest peeled into strips, juiced
- 100g pancetta, roughly chopped
- 150g brussels sprouts, cut into thin wedges
- 2 bulbs baby fennel, cut into thin wedges, fronds reserved
- 20g (1/4 cup) finely grated parmesan, plus extra, shaved, to serve
- 40g (1/4 cup) pine nuts, roasted
Method
- Step 1Cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente, then drain.
- Step 2Meanwhile, heat oil and butter in a large, heavy-based frying pan over medium–high heat. Add garlic and onion, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add lemon zest, pancetta, brussels sprouts and fennel, and cook, stirring occasionally, for 3 minutes or until the pancetta is golden.
- Step 3Add pasta, reserved fennel fronds and lemon juice to pancetta mixture and cook for a further 3 minutes or until pasta is warmed through. Remove pan from heat. Stir in parmesan and half the pine nuts. Season with salt and pepper.
- Step 4Divide pasta among bowls and scatter with remaining pine nuts. Serve with extra parmesan.
- Low sugar
Nutrition
3172 kj
Energy
28g
Fat Total
9g
Saturated Fat
9g
Fibre
27g
Protein
42mg
Cholesterol
848.03mg
Sodium
6g
Carbs (sugar)
95g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For a vegetarian option, omit the pancetta.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: MasterChef
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