This is healthy pasta dish ticks all the boxes. 


  • 350g spaghetti

  • 2 tsp olive oil

  • 1 medium red onion, thinly sliced

  • 100g pancetta, fat trimmed, sliced

  • 1 long red chilli, deseeded, finely chopped

  • 2 garlic cloves, crushed

  • 1 tsp finely grated lemon rind

  • 4 medium vine-ripened tomatoes, deseeded, finely chopped

  • 1 tbs baby capers, rinsed, drained

  • 3 cups (90g) baby rocket leaves

  • ¼ cup (25g) shaved parmesan cheese


  • 1.

    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.

  • 2.

    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.

  • 3.

    Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 599kj
  • Fat Total 21g
  • Saturated Fat 8g
  • Protein 26g
  • Carbohydrate 75g
  • Sugar 7g
  • Sodium 585mg

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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  • Weight Watchers SmartPoints Per Serve: 12

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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