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Pasta with Green Beans and Pancetta

Recipe by:
Spicy Italian bacon called pancetta adds extra flavor to this creamy pasta dish.
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


6 ounces dried bow-tie pasta or gemelli pasta

1 (9 ounce) package frozen cut green beans

1 1/2 cups sliced fresh mushrooms (such as shiitake, crimini, brown, or button)

1 tablespoon butter

1 1/2 cups LACTAID® Reduced Fat Milk

1/4 cup sliced green onion

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 ounces finely chopped cooked pancetta*


  1. In a large saucepan cook pasta according to package directions, adding the frozen green beans (if using), the last 4 to 5 minutes of cooking. Drain pasta and beans in a colander. Set pasta mixture aside. (If using fresh green beans, cook in a covered saucepan in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain.)
  2. For sauce, in the same large saucepan cook mushrooms in hot butter until tender. In a separate bowl, whisk LACTAID® Reduced Fat Milk, green onion, flour, salt, and pepper. Add milk mixture to saucepan with mushrooms. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in pasta, green beans, and pancetta or ham. Heat through.


*To cook pancetta, finely chop pancetta. Cook and stir in a small skillet over medium heat until browned and crisp. Drain on paper towel.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 1/4 cups

Amount Per Serving

Calories 358
Total Fat 11.23g
Calories from Fat 100.61kcal
Saturated Fat 5.04g
Cholestrol 31.15mg
Sodium 562.76mg
Total Carbohydrate 47.34g
Dietary Fiber 3.31g
Sugars 8.67g
Protein 16.78g
Calcium 155.70mg

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