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Cook spaghetti according to package.
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Heat pan to medium heat and fry pancetta until just crisp. Remove from pan and drain on paper towel. Drain excess fat from pan, leaving about 2tsp.
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Saute red and green bell peppers for 4 minutes. Add roasted garlic and Marinara sauce and cook until peppers are tender-crisp.
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Pour in vegetable broth and add cooked spaghetti and pancetta. Toss together and cook until pasta is evenly heated and stock is absorbed.
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Spread onto a bed of greens and enjoy!