If you can't find cremini mushrooms, sliced button mushrooms will work fine.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
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.
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