Late Night Pasta

This veggie pasta dinner with cherry tomatoes, peas, Parmesan cheese, and fresh parsley comes together in less than 30 minutes.

• Calories: 735 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• ground black pepper to taste
• ½ cup diced onion
• 1 cup cherry tomatoes, cut in half
• ½ pound uncooked spaghettini
• ½ cup pancetta, cubed
• ¼ cup thinly sliced garlic
• Red pepper flakes to taste

Recipe Instructions

Step 1

Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.

Step 2

Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.

Step 3

Add garlic and cook until fragrant, about 30 seconds.

Step 4

Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.