Hearty ZENB Penne with Pancetta & Tomatoes

This chef-crafted recipe brings to life a flavorful version of a classic Italian pasta dish. Using ZENB Penne Pasta, this dish delivers a good source of fiber and stays low in calories. Taking only 25 minutes to make, this recipe combines convenience with elevated taste appeal.

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 tablespoon olive oil
• 3 ounces pancetta, cut into ½ inch cubes
• 1 small red onion, chopped
• 4 cloves garlic, sliced 1 can (28 ounces) crushed San Marzano tomatoes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup grated Pecorino Romano cheese
• 1 teaspoon red wine vinegar
• ground black pepper

INSTRUCTIONS

1.

Cook ZENB Pasta 2 minutes less than directed on package. Reserve 1 cup pasta cooking water; drain.

2.

Meanwhile, heat oil, pancetta, onion and garlic in large skillet on medium heat. Cook 4-6 minutes, stirring occasionally until onions are translucent. Stir in reserved pasta water, tomatoes, salt and pepper flakes; bring mixture to a boil. Reduce heat to medium-low; cook 8-10 minutes while scraping up the browned bits on bottom of pan until sauce is slightly thickened. Stir in pasta; cook 1-2 minutes, until pasta is tender.

3.

Remove pan from heat; add cheese and vinegar. Mix gently until cheese is melted and well combined. Garnish with freshly ground black pepper before serving.