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Fresh Tortellini with Mushrooms and Pancetta

Prep time 8 mins
Cook time 12 mins
Yield 4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)
If you can't find cremini mushrooms, sliced button mushrooms will work fine.

Ingredients

  • 1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
  • 3 ounces pancetta, diced
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 (8-ounce) package presliced cremini mushrooms
  • 2 cups bagged baby spinach
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1/2 cup sun-dried tomato bits
  • 1/4 teaspoon black pepper
  • 1/4 cup (1 ounce) preshredded Parmesan cheese

Nutrition Information

  • calories 333
  • caloriesfromfat 31 %
  • fat 11.4 g
  • satfat 5.6 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 16.4 g
  • carbohydrate 42.7 g
  • fiber 3.6 g
  • cholesterol 42 mg
  • iron 2.4 mg
  • sodium 880 mg
  • calcium 223 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

  2. Heat a large nonstick skillet over medium-high heat; add pancetta. Cook 5 minutes or until almost crisp, stirring occasionally; drain. Add onion, garlic, and mushrooms; cook 4 minutes or until onion is tender, stirring frequently. Add spinach, broth, tomato, and pepper. Cook 2 minutes or until spinach wilts, stirring constantly. Toss with pasta. Divide evenly among 4 bowls. Sprinkle evenly with cheese.