Kale Pancetta Pasta

5 from 2 votes

This Italian Kale Pancetta Pasta is healthy and flavorful! It's made with garlic, shallots, hearty greens, Asiago cheese, and lemon zest.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: pancetta pasta, kale pasta, pasta with pancetta

Servings:

Calories: 421kcal

Author: Christine Rooney

Ingredients

6 cloves garlic
2 shallots
2 Tbsp. olive oil
3 oz. pancetta or bacon
4 packed cups kale or any hearty greens
¼ tsp. kosher salt
¼ tsp. pepper
12 oz. gluten free short pasta or any short pasta if not gluten free
½ cup low sodium chicken broth
½ cup Asiago cheese can use Parmesan
1 lemon zest only
¼ cup basil for garnish

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 2 shallots.
Roughly chop 4 packed cups of kale (any variety) or hearty greens of choice, such as spinach, Swiss chard, collards, or arugula.
Chop 3 oz. of pancetta into small chunks (if necessary).
Some brands of pancetta are available pre-chopped.
Grate ½ cup of Asiago, Parmesan, or Pecorino Romano cheese.
Prepare 1 12 oz. package of gluten free short pasta, such as farfalle, fusilli, rotini, or penne (or regular short pasta if not gluten free) and cook just until al dente.
Once the pasta is al dente, drain it in a strainer and run under cold water (this helps to stop the cooking process and keeps the gluten free pasta firm).
Running the pasta under cold water is not necessary if not using gluten free pasta.
Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet.
Once the oil is hot, add the diced pancetta and sauté for 4-5 minutes, stirring often. The pancetta should crisp as it cooks. Once the pancetta is cooked, remove it from the skillet, leaving the fat that has rendered.
Add the minced garlic and shallots to the skillet and sauté for 1-2 minutes, stirring often.
Add 4 packed cups chopped kale (or greens of choice), along with ¼ tsp. each kosher salt and pepper (the kale will wilt down as it cooks). Sauté the kale for 3-4 minutes, stirring occasionally. The kale will become slightly more tender as it cooks down.
Add the drained and rinsed pasta to the skillet, along with ½ cup of low sodium chicken broth, the cooked pancetta, ½ cup grated Asiago cheese (or cheese of choice), and the zest of 1 lemon. A Microplane, or small zester may be used to zest the lemon.
Stir all of the ingredients just until combined and continue to cook over medium heat for 1-2 minutes, or until heated through.
To Serve: Garnish with freshly torn basil leaves (or herbs of choice), a squeeze of lemon juice, and some extra grated cheese.

Notes

Feel free to use bacon if you are unable to find pancetta.

Parmesan cheese can be substituted for Asiago.

Feel free to use any short pasta if gluten is not an issue for you.

Nutrition