Rigatoni with pancetta and vegetables
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Onion, garlic and fennel give a herby base to this wholesome pasta. Stir through salty pancetta, fresh parsley and broccoli florets for colour and goodness
Ingredients
Pancetta
100 g, thinly sliced
Olive oil
1 tbs
Dry pasta
240 g, (rigatoni)
Broccoli
300 g, cut into small florets
Red onion
1 small, finely chopped
Fennel
1 baby, thinly sliced
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Radicchio
1 medium, shredded
Balsamic vinegar
1 tbs, (aged)
Fresh flat-leaf parsley
¼ cup(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add broccoli for the last 2 minutes of cooking. Drain. Return pasta and broccoli to pan.
2
Meanwhile, heat oil a large non-stick frying pan over medium-high heat. Add onion, fennel and pancetta and cook, stirring, for 5 minutes or until vegetables are soft and pancetta is crisp. Add garlic and rind and cook, stirring, for 1 minute.
3
Add pancetta mixture to pasta with treviso and vinegar and toss gently to combine. Serve sprinkled with parsley.
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