Recipe By TNT's On the Menu
Published Sep 26th
Prep - Cook - Additional - Ready In -
Servings 2 servings Calories 735.2

This veggie pasta dinner with cherry tomatoes, peas, Parmesan cheese, and fresh parsley comes together in less than 30 minutes.

Recipe Ingredients

  • ½ pound uncooked spaghettini
  • 1 tablespoon olive oil
  • ½ cup pancetta, cubed
  • ½ cup diced onion
  • ¼ cup thinly sliced garlic
  • 1 cup cherry tomatoes, cut in half
  • ½ cup grated Parmesan cheese
  • Ground black pepper to taste
  • Red pepper flakes to taste

Cooking Directions

  1. 1 Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.
  2. 2 Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.
  3. 3 Add garlic and cook until fragrant, about 30 seconds.
  4. 4 Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.

Nutrition Facts

  • Calories 735.2
  • Carbohydrate 77.2 g
  • Cholesterol 48.2 mg
  • Fat 35.2 g
  • Fiber 4 g
  • Protein 29.3 g
  • Saturated Fat 11.2 g
  • Sodium 1077.4 mg
  • Sugar 4.2 g


  1. 7-5-2016 ~What a shame I have to give this less than five stars all because the recipe is poorly written. Neither parsley nor peas are mentioned in the ingredients list, yet both are in the directions. Simple to correct, but a sloppy error nonetheless. Other than that, while I did not measure anything, only using - Read more ...

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