Sun Dried Tomato & Pancetta Spinach Pasta Alfredo
Overview
This creamy spinach chive pasta is studded with the rich sweetness of sun dried tomatoes, the savory crunch of salty pancetta, and the creamy embrace of Alfredo sauce. This recipe combines vibrant spinach chive pasta with the robust flavors of caramelized onions and garlic. Perfectly balanced and utterly satisfying, this dish is a celebration of gourmet simplicity that is perfect down to the last bite!
Total Cook Time: 15 minutes
Serves: 4
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 8 oz Spinach chive flavored pasta (or green pasta of your choice)
- 1 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes in Premium Oil, reserve oil
- 10oz Alfredo sauce
- 1 White onion
- 3 Garlic cloves, minced
- 4 oz Pancetta
- Basil for garnish
Directions
- Cook the spinach chive flavored pasta according to package instructions until al dente. Drain, lightly coat in olive oil, and set aside.
- In a large skillet, heat a tablespoon of the oil from the sun dried tomatoes over medium heat. Add the diced pancetta and cook until crispy, about 3-5 minutes. Remove the pancetta from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, add the diced onion. Sauté until the onion is translucent, about 3-4 minutes and then add the garlic until fragrant, about 30 seconds.
- Add the drained sun dried tomatoes to the skillet and sauté for another 2-3 minutes to heat through.
- Pour the Alfredo sauce into the skillet and stir to combine with the onion, garlic, and sun dried tomatoes. Let the sauce simmer gently for a few minutes to heat through and meld the flavors.
- Add the cooked pasta to the skillet and toss until it is well coated with the Alfredo sauce.
- Serve the pasta topped with the crispy pancetta and garnish with fresh basil leaves.
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