Pasta with Green Beans and Pancetta


Pasta with Green Beans and Pancetta

Nutritional Facts
Serving Size: 
1 1/4 cups
Calories from Fat: 
100.61kcal
Calories: 
358
Total Fat: 
11.23g
Saturated Fat: 
5.04g
Cholestrol: 
31.15mg
Sodium: 
562.76mg
Dietary Fiber: 
3.31g
Total Carbohydrate: 
47.34g
Sugars: 
8.67g
Protein: 
16.78g
Calcium: 
155.70mg
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Source: 
Makers of LACTAID® Brand Products

Spicy Italian bacon called pancetta adds extra flavor to this creamy pasta dish.

Yields/Serves: 
4
servings
Ingredients: 
6 ounces dried bow-tie pasta or gemelli pasta
1 (9 ounce) package frozen cut green beans
1 1/2 cups sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1 tablespoon butter
1 1/2 cups LACTAID® Reduced Fat Milk
1/4 cup sliced green onion
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 ounces finely chopped cooked pancetta*
  1. In a large saucepan cook pasta according to package directions, adding the frozen green beans (if using), the last 4 to 5 minutes of cooking. Drain pasta and beans in a colander. Set pasta mixture aside. (If using fresh green beans, cook in a covered saucepan in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain.)
  2. For sauce, in the same large saucepan cook mushrooms in hot butter until tender. In a separate bowl, whisk LACTAID® Reduced Fat Milk, green onion, flour, salt, and pepper. Add milk mixture to saucepan with mushrooms. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pasta, green beans, and pancetta or ham. Heat through.
Notes: 

*To cook pancetta, finely chop pancetta. Cook and stir in a small skillet over medium heat until browned and crisp. Drain on paper towel.
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