Late Night Pasta


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

2 servings


  • 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


  1. Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.

  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. Add garlic and cook until fragrant, about 30 seconds.

  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 (per serving)

735 Calories
35g Fat
77g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 735
% Daily Value *
Total Fat 35g 45%
Saturated Fat 11g 56%
Cholesterol 48mg 16%
Sodium 1077mg 47%
Total Carbohydrate 77g 28%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 29g
Vitamin C 23mg 114%
Calcium 271mg 21%
Iron 4mg 23%
Potassium 632mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.