Home » Recipes » Dinner » Pancetta + Spring Vegetable Pasta

Pancetta + Spring Vegetable Pasta

It’s happening – spring is in the air! I’m busting out my birks and boat shoes and calling a moratorium on socks until October. The vegetable markets are starting to have the glorious vegetables of spring – peas, asparagus, ramps, and garlic scapes – and after a winter of stews and braises, I’m ready to eat vibrant greens again. This zucchini noodle pasta is packed with pancetta, asparagus, leeks and fresh peas and a lemony tang. With a glass of sparkling wine (or water!) in the backyard, this will be my go-to spring meal for entertaining.

Print Recipe
pancetta + spring vegetable pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan on medium heat - add olive oil and pancetta and cook for about 5 minutes until the pancetta is almost cooked.
  2. Add 1/2 of the zest of the lemon, leeks and garlic to the pan and let cook for 2 minutes, allowing the lemon to flavour the oil and leeks to soften.
  3. Add peas, asparagus, salt and pepper. Saute for 5 minutes, stirring occasionally while peas cook through.
  4. Add zucchini noodles, parsley and lemon juice. If necessary, add a splash of olive oil.
  5. Cook zucchini noodles for 3 minutes, using tongs to ensure all the ingredients are mingling with the noodles.
  6. Top with parsley and remaining lemon zest to serve.
Recipe Notes

serves 4

Share this Recipe

tag #frompastatopaleo on Instagram to show me your finished dish!

Subscribe to From Pasta to Paleo

Subscribe to From Pasta to Paleo’s Newsletter and get a Quick-Start Guide to Paleo Cooking for the Paleo-Curious including a 7-day meal plan for FREE! Free meal plan includes breakfast, lunch, dinner and a corresponding grocery shopping list!

Thanks!! Check your inbox for a confirmation email!

Leave a Reply

Your email address will not be published. Required fields are marked *