Pasta with corn, pancetta, and baby spinach (Ruote al mais, pancetta e spinaci novelli) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

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Notes about this recipe

  • Delys77 on March 04, 2021

    For us this required quite a few tweaks. I didn't read carefully when I selected this for our menu this week and so I didn't realize the dish was served at room temp which we weren't keen on given the chilly day we were having. Instead I added the suggested oil to the pan and sauteed a large shallot, the corn, and then the spinach. I added all of this along with a bit of crisped prosciutto (no pancetta in the house) and tossed with the pasta along with a touch of the cooking water and about 1/2 cup of grated parm. On the whole it was pretty good for a simple pasta dish and the little one liked it. I might repeat for kids but not necessarily for myself.

  • Kduncan on December 10, 2018

    Double the pancetta, as it really makes this a delightful easy recipe. Cooked this to use up a huge thing of spinach I accidentally bought. Overall much more flavorful then I thought it would be.

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