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Pasta with Spinach, Pancetta and Pomegranate


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Rate this recipe 4.1/5 (9 Votes)


  • 8 ounces (227 grams) Gluten Free Brown Rice Spaghetti, cooked and drained (or any pasta you like)
  • Olive Oil
  • 1 cup (120 g) diced Red Onion
  • 1 Garlic Clove, diced
  • 4 ounces (120 g) Pancetta, small dice
  • 6 ounces (170 grams) Baby Spinach
  • 4 ounces (115 grams) fresh Pomegranate Seeds (Arils)
  • Garlic Salt
  • Smoked Paprika
  • Fresh Thyme
  • Black Pepper
  • Topping
  • Roasted Slivered Almonds
  • Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)
  • Chives


Preparation time 10mins
Cooking time 20mins


Step 1

Cook pasta, toss with some olive oil and set aside. Add a splash of olive oil to a large saucepan. Heat the garlic and onion over medium heat until lightly browned and the onions translucent. Stir often. Season with garlic salt, smoked paprika and black pepper. Add pancetta, cook for about 1 minute. Add baby spinach ~ one handful at a time. Let each handful wilt a bit before adding the next. Once all of the spinach is wilted toss with pasta, pomegranate seeds and some fresh thyme. Season to taste with more garlic salt, smoked paprika and black pepper if needed. Top with slivered almonds or cheese.

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