Lemon Basil Asparagus Farfalle

Lemon Basil Asparagus Farfalle


8 ounces farfalle (bowtie) pasta
3 tablespoons olive oil (divided)
1 package (4 ounces) diced pancetta
2 large cloves garlic, minced
1½ cups reduced-sodium chicken broth (divided)
1 package (5 ounces) baby spinach
1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 package (0.75 ounce) fresh basil, thinly sliced
½ cup shredded parmesan, romano, or asiago cheese
Freshly ground black pepper


In large pot of rapidly boiling water, cook pasta until al dente, about 6 to 8 minutes; drain.

Meanwhile, in large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta; cook stirring often until crisp, about 8 minutes. Add garlic; cook 1 minute. Add ½ cup of the broth and spinach; reduce heat and cook stirring often until spinach wilts, about 3 minutes. Stir in asparagus.

In 2-cup measure, whisk together remaining 1 cup broth, lemon peel and juice, and cornstarch until smooth. Add to skillet; cook stirring often until slightly thickened, about 2 to 3 minutes.

Place pasta in large serving bowl; toss with the remaining 1 tablespoon olive oil. Add spinach mixture, basil, and cheese; toss until well mixed. Season with pepper.

Servings: 8 Side / 4 Main
Serving Size: Per Side Dish Serving

Per Serving
Calories: 265
Cholesterol: 14 mg
Fat: 13 g
Sodium: 390 mg
Carbohydrates: 26 g
Protein: 9 g
Fiber: 2 g