Creamy Whole Wheat Spaghetti with Crispy Lean Pancetta and Fresh Herbs

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

Creamy Whole Wheat Spaghetti with Crispy Lean Pancetta and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Spaghetti with Crispy Lean Pancetta and Fresh Herbs

Savor a comforting plate of whole wheat spaghetti tossed in a luscious, light creamy sauce made with nonfat Greek yogurt and blended with egg whites. Crispy lean pancetta and freshly chopped basil and parsley add an irresistible savory crunch and vibrant flavor. A dish that artfully balances texture, taste, and nutritional savvy for a satisfying meal.

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NUTRITION

420kcal
Protein
32.6g
Fat
10.6g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat spaghetti (dry)

0.75 oz lean pancetta

1/2 cup nonfat Greek yogurt

2 large egg whites

1 tsp olive oil

2 tbsp fresh basil

2 tbsp fresh parsley

1 clove garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a non-stick skillet over medium heat. Add finely minced garlic and cook for about 30 seconds until fragrant.

  • 3

    Add the lean pancetta to the skillet and fry until it becomes crispy, about 3-4 minutes. Remove from heat and crumble into small pieces.

  • 4

    In a bowl, whisk together the nonfat Greek yogurt and egg whites until smooth. Season lightly with salt and pepper.

  • 5

    Combine the drained spaghetti with the yogurt mixture in a large bowl, stirring well until the pasta is evenly coated.

  • 6

    Fold in the crispy pancetta along with freshly chopped basil and parsley. Adjust seasoning with salt and pepper, if needed.

  • 7

    Serve immediately while warm, garnished with extra herbs if desired.

Creamy Whole Wheat Spaghetti with Crispy Lean Pancetta and Fresh Herbs

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

Creamy Whole Wheat Spaghetti with Crispy Lean Pancetta and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Spaghetti with Crispy Lean Pancetta and Fresh Herbs

Savor a comforting plate of whole wheat spaghetti tossed in a luscious, light creamy sauce made with nonfat Greek yogurt and blended with egg whites. Crispy lean pancetta and freshly chopped basil and parsley add an irresistible savory crunch and vibrant flavor. A dish that artfully balances texture, taste, and nutritional savvy for a satisfying meal.

NUTRITION

420kcal
Protein
32.6g
Fat
10.6g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat spaghetti (dry)

0.75 oz lean pancetta

1/2 cup nonfat Greek yogurt

2 large egg whites

1 tsp olive oil

2 tbsp fresh basil

2 tbsp fresh parsley

1 clove garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat olive oil in a non-stick skillet over medium heat. Add finely minced garlic and cook for about 30 seconds until fragrant.

  • 3

    Add the lean pancetta to the skillet and fry until it becomes crispy, about 3-4 minutes. Remove from heat and crumble into small pieces.

  • 4

    In a bowl, whisk together the nonfat Greek yogurt and egg whites until smooth. Season lightly with salt and pepper.

  • 5

    Combine the drained spaghetti with the yogurt mixture in a large bowl, stirring well until the pasta is evenly coated.

  • 6

    Fold in the crispy pancetta along with freshly chopped basil and parsley. Adjust seasoning with salt and pepper, if needed.

  • 7

    Serve immediately while warm, garnished with extra herbs if desired.