Tortellini with Pancetta and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)3 ounces pancetta, diced1 cup prechopped onion1 teaspoon bottled minced garlic1 (8-ounce) package presliced cremini mushrooms2 cups bagged baby spinach1 cup organic vegetable broth (such as Swanson Certified Organic)1/2 cup sun-dried tomato bits1/4 teaspoon black pepper4 tablespoons (1 ounce) preshredded Parmesan cheese
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.
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.
Nutritional Info 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
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