Serving Size: 4 to 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time:  60 minutes


1 lb. Angel hair pasta
1 T Olive oil
4 oz. Pancetta (diced)
3 Garlic cloves (diced)
1 Onion (medium dice)
4 C Grape tomatoes
1 ½ C Low-sodium chicken broth
¼ C Parsley
½ C Fresh basil
½ C Fresh parmesan (shaved)
2 C Raw baby spinach


Cook pasta according to directions; drain and set aside. In medium pan, sauté pancetta until it starts to crisp. Add garlic and onion and sauté until tender. Add tomatoes/chicken broth and simmer until tomatoes start to get soft. Add parsley, basil, salt and pepper. On large platter, place the spinach. Pile pasta in small mounds on spinach. Spoon sauce on the pasta and sprinkle with cheese.

As seen on “The Culinary Kid”, Season 1, Episode 2.

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