Lean Plate Club Pasta Family Dinner

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Washington Post


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1 pound thin asparagus spears, woody ends trimmed off

1 tablespoon olive oil

1 tablespoon store-bought or homemade roasted garlic

Kosher salt

Freshly ground black pepper

8 ounces whole-wheat penne or similarly shaped pasta, such as Bionaturae brand

2 ounces uncooked pancetta (may substitute 3 slices lean reduced-fat bacon)

1 small onion, finely chopped

1 clove garlic, finely minced

2 1/4 to 2 1/2 cups homemade or store-bought marinara sauce, such as Muir Glen or San Marzano brand

1/4 cup coarsely chopped black olives (optional)

2 teaspoons capers, drained (optional)

1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)

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