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PANCETTA & BROCCOLI PASTA

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 4 servings
INGREDIENTS
  • 1/2 12 ounce package organic rotini pasta
  • 1/2 pound diced pancetta
  • 2 tablespoons organic extra virgin olive oil
  • 1 16 ounce package organic frozen broccoli florets thawed, drained
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon organic ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 medium tomato seeded, diced
  • - freshly grated Parmesan cheese optional
DIRECTIONS

Prepare pasta according to package directions; drain.

Meanwhile, in a large skillet, sauté pancetta over medium-high heat until lightly browned and crispy (about 5-7 minutes). Remove to paper towels, reserving drippings.

Add olive oil to drippings in pan, when hot, add broccoli, garlic, pepper and pepper flakes. Sauté until broccoli is heated through.

Add pancetta, pasta, tomatoes and Parmesan; salt to taste. Toss to coat.