Protein Boost | Quick Lemony Fresh Spaghetti Alla Chitarra with Pancetta
Cauliflower, Leafy Greens & Roasted Garlic
Cooking time
10 minutes
Servings
2/4
Calories
830 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. Keep it short with long strands of pasta. In just a couple of minutes, fresh spaghetti alla chitarra (which gets its name from guitar strings) boils to just the right level of al dente. Meantime, you’ll sauté cauliflower florets until they’re golden, then step up the sauciness with the addition of garlic, basil pesto, a big squeeze of lemon and a big pat of butter, all woven through with wilted leafy greens.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 300g Cauliflower florets
- 45ml Basil pesto
- 1 Lemon
- 225g Fresh spaghetti alla chitarra
- 15g Minced roasted garlic
- 85g Pancetta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Medium pan
Total Fat
46 g
Saturated Fat
17 g
Sodium
1380 mg
Total Carb
78 g
Sugars
5 g
Protein
29 g
Fibre
8 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the cauliflower
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cauliflower (halve if large) and sauté, partially covered, 6 to 8 min., until beginning to brown; season with ½ the spices and S&P. Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
Cook the pancetta
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Make the sauce & combine the pasta
Halve the lemon; juice ½ and quarter the remaining ½. To the pan of cauliflower, add the pasta, pesto, lemon juice (start with ½), 3 tbsp butter (double for 4 portions), ½ the reserved cooking water, the remaining spices, the pancetta and S&P. Cook, stirring frequently, 1 to 2 min., until combined and warmed through. Add the spinach; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
