Fresh vegetables, crispy pancetta, penne pasta, and Bison Cottage Cheese come together to make this heart-healthy, veggie-packed pasta.
This recipe uses:
Lightly coat al dente penne pasta with olive oil.
Heat the oil in a large skillet over medium heat. Brown the pancetta until crispy. Transfer pancetta to paper towels, leaving fat in the pan.
Increase temperature to medium-high heat, add yellow bell pepper and onion to the pan. Season with salt and pepper and cook until softened. Add tomatoes and spinach, continue cooking until spinach is wilted, about 2 minutes.
Add the penne pasta and Bison Cottage Cheese, mix to combine well.
Sprinkle reserved pancetta and grated Parmigiano-Reggiano over top of pasta. Serve and enjoy!