Wagon Wheel Pasta With Pancetta And Peas Recipes

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PASTA, PANCETTA AND PEAS



Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
  • Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

WAGON TRAIN PASTA



Wagon Train Pasta image

Our three kids just love the fun wagon wheel shapes in this easy recipe. The mildly seasoned sauce is something that even the pickiest eaters enjoy. For variety, try it with Italian sausage instead of ground beef. -Janine Freeman, Blaine, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 10

3 cups uncooked wagon wheel pasta
1 large egg
1/2 teaspoon salt
1/8 teaspoon minced garlic
1/8 teaspoon coarsely ground pepper
1/2 pound ground beef
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned bread crumbs
1-1/2 cups meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, beat the egg, salt, garlic and pepper. Add beef and mix well. Sprinkle with Parmesan cheese and bread crumbs; mix gently. , Crumble beef mixture into a large skillet. Cook over medium-high heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Reduce heat; cover and simmer for 2-4 minutes or until heated through. , Drain pasta; place in a serving bowl. Add beef mixture; sprinkle with 1/2 cup mozzarella cheese. Toss until pasta is well coated and cheese is melted. Sprinkle with remaining mozzarella.

Nutrition Facts : Calories 363 calories, Fat 11g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 777mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

WAGON WHEEL PASTA WITH RICOTTA CHEESE, BACON, AND PEAS



Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas image

Make and share this Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas recipe from Food.com.

Provided by WI Cheesehead

Categories     Pork

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

16 ounces wagon wheel macaroni
2 tablespoons olive oil
1 onion, chopped (about 1 cup)
6 slices bacon
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
8 ounces ricotta cheese
1 egg, beaten
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
1/4 cup parmesan cheese
salt and pepper
1/2 cup grated Fontina cheese
1/4 cup seasoned bread crumbs

Steps:

  • Preheat oven to 400°F
  • Bring a large pot of salted water to a boil.
  • Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
  • Remove from heat, drain the pasta, and then return the pasta to the pot.
  • Meanwhile, heat the olive oil over medium heat in a heavy skillet.
  • Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
  • Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
  • Once cool, crumble into small pieces, and add to the pasta.
  • Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
  • Transfer pasta to a 7x11 casserole dish.
  • Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.

Nutrition Facts : Calories 410.7, Fat 14.8, SaturatedFat 6.1, Cholesterol 53, Sodium 337.2, Carbohydrate 50.8, Fiber 3.8, Sugar 4.3, Protein 18

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