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Lemon Fettuccine with Broccoli and Pancetta "Croutons"

Lemon Fettuccine with Broccoli and Pancetta
Lemon Fettuccine with Broccoli and Pancetta "Croutons" might be just the main course you are searching for. One portion of this dish contains around 17g of protein, 32g of fat, and a total of 559 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 15 minutes. If you have lemon juice, thyme leaves, fettuccine, and a few other ingredients on hand, you can make it.

Instructions

1
Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown.
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2
Transfer to paper towels.
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3
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.
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WaterWater
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BowlBowl
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4
Add pasta to same boiling water; cook until tender, stirring occasionally.
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PastaPasta
WaterWater
5
Drain pasta; return to same pot.
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6
Add next 5 ingredients. Toss over low heat to coat.
7
Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.
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PancettaPancetta
CheeseCheese
PepperPepper
PastaPasta
1
If thinly sliced pancetta is all that's available, don't dice it. Just crumble it coarsely after sautéing.
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PancettaPancetta
DifficultyEasy
Ready In15 m.
Servings4
Health Score23
Dish TypesLunchMain CourseMain DishDinner
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