Fresh Tortellini with Mushrooms and Pancetta
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
-
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.
You May Like
On the fence about this one