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Title: Cafe Largo's Penne Contadina
Categories: Pasta Ethnic Italian
Yield: 6 Servings

2tbVirgin olive oil
4ozPancetta; diced
2 Shallots; sliced
6 Plum tomatoes; chopped
1/4cDry white wine or Chardonnay
2 Bay leaves
2cWhite cannellini beans; cooked
  Italian parsley to taste
  Basil to taste
3 Green onions; cut into long strips
  Salt and white pepper
1lbPenne pasta, cooked
  Romano cheese; grated
  Italian parsley for garnish

Heat olive oil in a saute pan over medium-heat. Add the pancetta and shallots and cook, stirring, until nicely browned. Add the tomatoes, chardonnay and bay leaves. Reduce heat to simmer and cook 20 minutes. Add cannellini beans, parsley, basil, green onions, pepper and salt. Heat through and pour over cooked pasta. Garnish with Romano Cheese and additional Italian parsley. Serve immediately.

Nutritional info per serving: 461 cal; 20g pro, 75g carb, 8g fat (16%)

Source: Cafe Largo, Key Largo, Florida Miami Herald 2/23/95

Formatted 6/23/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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