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Rach shares a delish one-pot pasta recipe that's packed with flavor and veggies.
For more pasta ideas, check out this Instant Pot Sausage & Shells or the trendy Baked Feta Pasta from TikTok.
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 pound fresh or dried orecchiette pasta
- ¼ pound pancetta, finely chopped
- 1 bulb fennel, quartered, cored and finely chopped
- 1 onion, finely chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon lemon zest
- Salt and pepper
- 4 cloves garlic, thinly sliced or grated on wide rasp
- ½ cup white wine
- 1 quart chicken stock
- 4 cups stemmed flat kale, thinly shredded or chopped
- Juice of 1 lemon
- A couple handfuls of grated Parmigiano-Reggiano cheese
Yield
Serves: 4 to 6
Preparation
Heat 2 tablespoons EVOO in large skillet over medium to medium-high heat and add butter. When butter melts, add pasta and toast to golden and remove. Add 1 tablespoon EVOO and render the pancetta 2 to 3 minutes to lightly crisp, then add the fennel and onions, season with rosemary, zest, salt and pepper, and garlic, stir a minute or 2. Add the wine, let it absorb and add pasta back, add stock and bring to a boil, reduce heat to simmer and keep at low rolling boil until tender, about 12 minutes for fresh pasta or about 5 minutes longer for dried pasta. Add the kale and stir to wilt in. Finish with lemon juice and cheese. Serve from pan.