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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 355.6
  • Total Fat: 8.6 g
  • Cholesterol: 58.4 mg
  • Sodium: 914.8 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 21.5 g

View full nutritional breakdown of Tortellini with Pancetta and Mushrooms calories by ingredient
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Tortellini with Pancetta and Mushrooms

Submitted by: NORJUNMA1

Introduction

From Cooking Light. This is a great quick and healthy weekday dinner. If you can't find cremini mushrooms, sliced button mushrooms will work fine. From Cooking Light. This is a great quick and healthy weekday dinner. If you can't find cremini mushrooms, sliced button mushrooms will work fine.
Number of Servings: 4

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
    4 tablespoons (1 ounce) preshredded Parmesan cheese



Directions

Cook pasta according to package directions, omitting fat if called for; 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.

Number of Servings: 4

Recipe submitted by SparkPeople user NORJUNMA1.






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