Pancetta Bok Choy Pasta
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Serves: 4
- 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
- Boil noodles according to directions for al dente.
- While noodles are boiling, sauté pancetta, garlic, and shitake mushrooms in a large frying pan or wok until pancetta is cooked. Do not drain.
- In a small bowl, whisk together tamari (or soy sauce), wine, broth, coconut milk and sesame oil.
- Add the bok choy and scallions to the pan and toss.
- Sauté until bok choy is wilted and then pour in the sauce.
- Combine cooked noodles with pancetta-bok choy mixture and serve hot!
Calories: 457 Fat: 12g Carbohydrates: 70g Sodium: 1600mg Fiber: 2g Protein: 16g
Recipe by at https://www.cookingupclean.com/pancetta-bok-choy-pasta/
3.5.3236