Thursday, January 21, 2010

Recipe of the Week: Pappardelle with Pancetta , Leeks and Mushrooms


I absolutely love pasta! I could probably eat it two to three times a week - but the waistline won't allow!


There are several really great Weight Watcher’s pasta recipes that I sneak in every once in awhile, but for the most part, I just fantasize about all the wonderful combinations and irresistible sauces I could stuff in my belly.


This is an adaptation of a similar recipe I found on Thyme for Cooking (Thanks Katie).


Enjoy!

Stacy


Pappardelle with Pancetta, Leeks and Mushrooms

Ingredients:


3 medium leeks

2 garlic cloves, minced
2 cups sliced field mushrooms
1/4 pound pancetta or bacon
2 tbs olive oil
1/4 cup chicken stock (may also substitute a dry white wine)
1/2 cup freshly grated Parmesan
1 pound pappardelle


Directions:


1. Cook pasta according to package directions.


2. Clean the leeks and mushrooms. Mince garlic and thinly slice the leeks and mushrooms. Dice the pancetta.


3. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook until fragrant, stirring frequently, about 1minute. Add pancetta and sauté about 2 minutes then add leeks and mushrooms; continue cooking until leeks are tender and pancetta begins to brown, about 8 minutes.


4. Add chicken stock (wine) and heat through. Toss in cooked pasta and season to taste with salt and generous amount of pepper. Transfer to 4 shallow serving bowls. Sprinkle each with cheese then serve.


Recipe adapted from Thyme for Cooking

Image courtesy of google images