Fresh Tortellini with Mushrooms and Pancetta

Fresh Tortellini with Mushrooms and Pancetta Recipe
If you can't find cremini mushrooms, sliced button mushrooms will work fine.


4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

Nutritional 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


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


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.