I love pasta recipes like this that are healthy, delicious, and simple to prepare – it’s like you’re getting your pasta and your salad all in one. Especially when you’re really short on time on a weekday evening, a meal like this is the perfect choice. My children have been eating this and loving this since they were toddlers!
Makes 4 servings
2/3 cup olive oil
4 ounces pancetta, diced
2 tablespoons unsalted butter
2 cups thinly sliced leeks (1/4 –inch pieces) (white and pale green parts only)
1 cup thinly sliced shallots
3 tablespoons minced garlic
3/4 pound spaghetti
12 ounces mixed baby greens
freshly ground black pepper
3/4 cup mascarpone cheese
1/2 cup freshly grated Locatelli Romano cheese
Put a large pot of water on to boil over high heat. Heat the oil in a second large pot over medium- high heat. Add the pancetta, reduce the heat to medium low and cook, stirring occasionally, until browned but not crispy, about 10 minutes. Remove the pancetta from the pot with a slotted spoon and set aside. Melt the butter in the same pot over medium-low heat. Add the leeks, shallots, garlic, and salt and pepper to taste, and cook, stirring occasionally, until the leeks and shallots are tender, 8-10 minutes. Meanwhile, add the spaghetti to the boiling water, and cook until al dente. Add the greens, about 3 ounces at a time, to the leeks and shallot mixture, stirring with each addition until the leaves are just wilted. Season with salt and pepper to taste.
Drain the spaghetti and add to the greens, tossing gently to evenly coat. Divide the pasta among four plates and top with the reserved pancetta and the two cheeses.