This is healthy pasta dish ticks all the boxes.
Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or just until tender. Drain and return pasta to the pan.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and pancetta and cook, stirring for 5 minutes or until pancetta is crisp. Add the chili, garlic and rind and cook, stirring for 1 minute. Stir in the tomato, capers and rocket.
Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Note: Baby capers are sold either pickled in brine or packed in salt so rinse well before using. They are available in jars in the condiments aisle of the supermarket.
Tip: Serve with salad of lettuce, tomatoes and cucumber (0 SmartPoints value).
This recipe was provided by Weight Watchers.
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