Linguine with Asparagus, Artichoke and Pancetta

By Ellan

Ingredients

• 1 lb. linguine
• 4 oz. diced pancetta
• 1 box (8oz.) frozen artichoke
• 1 lb. fresh asparagus, trimmed and cut into 1/2 -inch bias slices
• 1 tab. lemon juice
• 1 cup heavy cream
• 1/2 cup fresh parsley, chopped
• 3/4 tsp. salt
• Freshly cracked pepper

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Cook Linguine 9 minutes or according to package directions. Drain and set aside.

Meanwhile, add pancetta to a large saute pane or med. heat; cook 5 to 7 minutes. Remove with slotted spoon to a plate. Add artichokes; cook 2 minutes. Stir in asparagus; cook 2 minutes. Add lemon juice, scraping bottom of pan to release any brown bits. Add cream; bring to a simmer and cook 1 to 2 minutes, until slightly thickened. Stir in pancetta, parsley and salt. Garnish with cracked pepper. Serve immediately.

506 cal., 22 g. fat (12 g sat. fat), 16g pro, 62 g carb., 5 g fiber, 647 mg. sodium, 68 mg. chol.