Pancetta Bok Choy Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 4
Ingredients
  • 12 oz noodles of any kind (I used a gluten free campanelle)
  • 5 oz package pancetta, diced (or use 6 slices of thick bacon, cut into bits)
  • 1 package fresh shitake mushrooms, sliced
  • 1 clove garlic, minced
  • 1 bunch bok choy, chopped
  • 4 scallions, chopped
  • 2 tablespoons low sodium tamari or soy sauce
  • ¼ cup dry white wine
  • 2 tablespoons low sodium beef broth
  • 2 tablespoons coconut milk (or dairy cream)
  • ½ teaspoon sesame oil
Instructions
  1. Boil noodles according to directions for al dente.
  2. While noodles are boiling, sauté pancetta, garlic, and shitake mushrooms in a large frying pan or wok until pancetta is cooked. Do not drain.
  3. In a small bowl, whisk together tamari (or soy sauce), wine, broth, coconut milk and sesame oil.
  4. Add the bok choy and scallions to the pan and toss.
  5. Sauté until bok choy is wilted and then pour in the sauce.
  6. Combine cooked noodles with pancetta-bok choy mixture and serve hot!
Nutrition Information
Calories: 457 Fat: 12g Carbohydrates: 70g Sodium: 1600mg Fiber: 2g Protein: 16g
Recipe by at https://www.cookingupclean.com/pancetta-bok-choy-pasta/