Healthy Recipes Ingredient Pasta and Noodle Spinach, Lima Bean & Crispy Pancetta Pasta 5.0 (8) 7 Reviews We opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor. By Adam Dolge Adam Dolge Adam Dolge is an award-winning journalist, writer and recipe developer. He is the author and food photographer for the blog The Real Recipes, where he shares recipes inspired by his experience working for food magazines and professional test kitchens. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Nutrition Profile: Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (9 ounce) package fresh spinach pasta 1 tablespoon extra-virgin olive oil 4 ounces diced pancetta 1 (16 ounce) package frozen baby lima beans, thawed 1 cup sliced shallots 2 cloves garlic, minced ½ teaspoon dried rosemary 4 cups baby spinach 3 tablespoons lemon juice ¾ cup grated pecorino cheese, divided Directions Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta. Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino. Originally appeared: EatingWell Magazine, March 2020 Save Rate Print Nutrition Facts (per serving) 477 Calories 16g Fat 62g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 477 % Daily Value * Total Carbohydrate 62g 22% Dietary Fiber 8g 29% Total Sugars 3g Protein 21g 42% Total Fat 16g 21% Saturated Fat 7g 33% Cholesterol 74mg 25% Vitamin A 4439IU 89% Vitamin C 29mg 32% Folate 197mcg 49% Sodium 687mg 30% Calcium 124mg 10% Iron 6mg 34% Magnesium 136mg 32% Potassium 663mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.