Creamy Peppery Whole Wheat Pasta with Lean Pancetta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Peppery Whole Wheat Pasta with Lean Pancetta

YOUR SOLIN GENERATED RECIPE

Creamy Peppery Whole Wheat Pasta with Lean Pancetta

Enjoy a savory, creamy pasta dish that artfully combines the nuttiness of whole wheat pasta with the savory allure of lean pancetta. This dish is enlivened with a pepper-forward cream sauce made from non-fat Greek yogurt and a touch of olive oil, finished with a robust dose of freshly ground black pepper and garlic for an irresistible burst of flavor.

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NUTRITION

402kcal
Protein
31.4g
Fat
10.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat pasta (cooked)

2 ounces lean pancetta (cooked)

1/2 cup non-fat Greek yogurt

1 teaspoon extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon black pepper

Pinch of salt

1 tablespoon fresh parsley, chopped

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PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the lean pancetta to the skillet and cook until it starts to get crispy and releases its flavors, about 2-3 minutes.

  • 4

    Lower the heat and stir in the non-fat Greek yogurt, mixing well with the pancetta and garlic. Allow it to warm slightly without boiling.

  • 5

    Season the creamy sauce with freshly ground black pepper and a pinch of salt. Adjust the seasoning to taste.

  • 6

    Toss the cooked pasta into the skillet, ensuring the pasta is evenly coated with the creamy pancetta mixture.

  • 7

    Plate the pasta, sprinkle with freshly chopped parsley, and serve immediately.

Creamy Peppery Whole Wheat Pasta with Lean Pancetta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Peppery Whole Wheat Pasta with Lean Pancetta

YOUR SOLIN GENERATED RECIPE

Creamy Peppery Whole Wheat Pasta with Lean Pancetta

Enjoy a savory, creamy pasta dish that artfully combines the nuttiness of whole wheat pasta with the savory allure of lean pancetta. This dish is enlivened with a pepper-forward cream sauce made from non-fat Greek yogurt and a touch of olive oil, finished with a robust dose of freshly ground black pepper and garlic for an irresistible burst of flavor.

NUTRITION

402kcal
Protein
31.4g
Fat
10.6g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat pasta (cooked)

2 ounces lean pancetta (cooked)

1/2 cup non-fat Greek yogurt

1 teaspoon extra virgin olive oil

2 cloves garlic, minced

1/2 teaspoon black pepper

Pinch of salt

1 tablespoon fresh parsley, chopped

PREPARATION

  • 1

    Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the lean pancetta to the skillet and cook until it starts to get crispy and releases its flavors, about 2-3 minutes.

  • 4

    Lower the heat and stir in the non-fat Greek yogurt, mixing well with the pancetta and garlic. Allow it to warm slightly without boiling.

  • 5

    Season the creamy sauce with freshly ground black pepper and a pinch of salt. Adjust the seasoning to taste.

  • 6

    Toss the cooked pasta into the skillet, ensuring the pasta is evenly coated with the creamy pancetta mixture.

  • 7

    Plate the pasta, sprinkle with freshly chopped parsley, and serve immediately.