Lemon Fettuccine with Broccoli and Pancetta "Croutons"
Lemon Fettuccine with Broccoli and Pancetta "Croutons" might be just the main course you are searching for. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 678 calories, 21g of protein, and 43g of fat. A mixture of lemon peel, fettuccine, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 15 minutes.
Instructions
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown.
Transfer to paper towels.
Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl.
Add pasta to same boiling water; cook until tender, stirring occasionally.
Drain pasta; return to same pot.
Add next 5 ingredients. Toss over low heat to coat.
Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.
If thinly sliced pancetta is all that's available, don't dice it. Just crumble it coarsely after sautéing.