Pasta with Artichoke Hearts and Pancetta
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Pasta with Artichoke Hearts and Pancetta
Pasta with Artichoke Hearts and Pancetta
8 oz. Raley's Large Bow Tie Pasta (from a 16-oz. package)
1 (4- oz.) package pancetta (Italian-style cured bacon, found in the Deli)
1/2 cup shallots
1 bulb fennel (white base only), cleaned and sliced thinly, reserve fronds
6 fresh artichoke hearts, cooked and cut into 1/2-inch cubes
1/2 cup chicken broth
1/4 cup julienne cut sun-dried tomatoes, drained
Freshly shredded Parmesan cheese
1 tbsp. chopped green fennel fronds

Prep: 20 minutes, Cook: 30 minutes, Serves: 4

1. Cook pasta according to package directions in boiling salted water.

2. Meanwhile, cook pancetta in a large skillet over medium heat until very crisp. Remove and drain on paper towels; let cool slightly and crumble.

3. Remove all but 2 tbsp. fat from skillet; add shallots and fennel. Cook for 10 minutes or until tender, stirring frequently. Add artichoke hearts, broth, sun-dried tomatoes and pancetta to skillet; cook for 5 minutes more.

4. Drain pasta and add to skillet, tossing well to mix. Top with cheese and chopped fennel fronds.

Nutritional Information:
530 calories, 22 g protein, 15 g total fat (5 g sat., 0 g trans), 81 g carbohydrate, 18 g fiber, 7 g sugar, 25 mg cholesterol, 840 mg sodium, 11 points