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Fresh Tortellini with Mushrooms and Pancetta

If you can't find cremini mushrooms, sliced button mushrooms will work fine.

Cooking Light JUNE 2005

  • Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)
  • Cook time:12 Minutes
  • Prep time:8 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 31%
  • Fat: 11.4g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 16.4g
  • Carbohydrate: 42.7g
  • Fiber: 3.6g
  • Cholesterol: 42mg
  • Iron: 2.4mg
  • Sodium: 880mg
  • Calcium: 223mg
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Fresh Tortellini with Mushrooms and Pancetta recipe

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