Name: Spinach, Lima Bean & Crispy Pancetta Pasta
Prep time: 20 min
Total time: 20 min
Ingredients: 1 tablespoon extra-virgin olive oil; 3 tablespoons lemon juice; 1 cup sliced shallots; 4 ounces diced pancetta; 4 cups baby spinach; ¾ cup grated pecorino cheese, divided; 1 package frozen baby lima beans, thawed; ½ teaspoon dried rosemary; 2 cloves garlic, minced; 9 ounces 1 package fresh spinach pasta

Spinach Pasta

Why does my spinach pasta lose its green color?

Why doesn't my spinach pasta have a vibrant taste?

How can I enhance the flavor profile of my spinach pasta?

How can I make sure my spinach pasta sauce sticks well to my pasta?

Can I use dried spinach pasta instead of fresh?

Can I add other vegetables to my spinach pasta?

What type of sauces work best with spinach pasta?

How much salt should I add to the pasta water?

What is the best way to make spinach pasta dough from scratch?

We opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor.

Milk

Wheat

Gluten Free

Lactose Free

Oils

milliliter

extra virgin olive oil

Juice

lemon juice

Fresh Vegetables

gram

shallot

Pork

diced pancetta

Baby Spinach

Cheese

pecorino cheese

Beans & Legumes

lima beans

Seasonings

dried rosemary

garlic

Pastas & Noodles

dry pasta

Vitamin E

Vitamins

Total monounsaturated fatty acids

Saturated Fat

Selenium

Minerals

Lutein+zeaxanthin

Vitamin K

Calories from Fat

Calories

Total polyunsaturated fatty acids

Choline

Sodium

Potassium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Water

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Copper

Zinc

Phosphorus

Magnesium

Cholesterol

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Spinach, Lima Bean & Crispy Pancetta Pasta

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