Ingredients
- 1 pack Mitsides penne 500g
- 20 pieces Asparagus cut in half
- 1 cup Panceta cut in small cubes
- 1 medium size onion, chopped
- 2 garlic cloves, chopped
- Juice from 1 lemon
- 1 cup white wine
- 1 tablespoon butter
- Olive oil
- Salt and pepper
Method
- Cook the pasta in boiling water following pack instructions and drain.
- In a small casserole heat the olive oil and sauté the pancetta until it is crispy. Drain the excess oil from the pancetta and add the onion and garlic.
- Add the wine to deglaze the pan and then add the lemon juice.
- Mix the cooked pasta with the sauce and cook for another minute.
- Add the asparagus with 1 tablespoon of butter and mix gently. Add salt and pepper to taste.
Discover More Recipes
Prep Time: 20min
Crispy Semolina Veggie Pancakes
Prep Time: 40min
Arabic style lamb flatbread with yogurt
Prep Time: 30min
Greek Meatballs and Rice
Prep Time: 30min
Mushroom Tortellini with pumpkin
Prep Time: 15min
Creamy Salmon and Rice
Prep Time: 40min
Easy Fish and mash
Prep Time: 45min
Vegetarian Rolo (meatloaf)
Prep Time: 30min
Quiche with Veggies
Prep Time: 15min
Bulgur with chicken and chickpeas
Prep Time: 20min
Orzo & Beef Casserole
Prep Time: 20min
Creamy Chicken and Mushroom Orzo
Prep Time: 15min
Pasta with Tomato and Ricotta sauce
Share this recipe
Facebook
Twitter
LinkedIn
Pinterest
