Penne with Sun-Dried Tomatoes and Arugula

Name: Penne with Sun-Dried Tomatoes and Arugula
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters ounces baby arugula , coarsely chopped; 59 milliliters chopped basil or flat-leaf parsley; 3 larges garlic cloves, finely chopped; 158 milliliters heavy cream; 118 milliliters drained oil-packed sun-dried tomatoes, finely chopped; 1 Tbsp olive oil; 1 medium onion, finely chopped; 113 grams thinly sliced pancetta, finely chopped; 118 milliliters grated parmesan plus additional for serving; 454 grams penne rigate

Penne with Sun-Dried Tomatoes and Arugula might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 811 calories, 26g of protein, and 37g of fat each. From preparation to the plate, this recipe takes around 35 minutes. A mixture of baby arugula, flat-leaf parsley, penne rigate, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.

Ingredients you will need

Pancetta

Cooking Oil

Equipment you will use

Frying Pan

Transfer pancetta with a slotted spoon to paper towels to drain.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Paper Towels

Pour off all but 2 tablespoons fat from skillet.

Equipment you will use

Frying Pan

Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes.

Ingredients you will need

Sun Dried Tomatoes