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Ingredients

½ pound uncooked spaghettini 1 tablespoon olive oil ½ cup pancetta, cubed ½ cup diced onion ¼ cup thinly sliced garlic 1 cup cherry tomatoes, cut in half ½ cup grated Parmesan cheese Ground black pepper to taste Red pepper flakes to taste

Nutrition Info

735.2 calories carbohydrate: 77.2 g cholesterol: 48.2 mg fat: 35.2 g fiber: 4 g protein: 29.3 g saturatedFat: 11.2 g servingSize: - sodium: 1077.4 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta, keep warm.
Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.

2 servings

This veggie pasta dinner with cherry tomatoes, peas, Parmesan cheese, and fresh parsley comes together in less than 30 minutes.