Fresh Tortellini with mushrooms and pancetta - Cooking Light

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 312.5
  • Total Fat: 15.1 g
  • Cholesterol: 43.7 mg
  • Sodium: 915.8 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 17.3 g

View full nutritional breakdown of Fresh Tortellini with mushrooms and pancetta - Cooking Light calories by ingredient
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Introduction

Delicious recipe from Cooking Light magazine Delicious recipe from Cooking Light magazine
Number of Servings: 4

Ingredients

    1 9oz package fresh cheese tortellini
    3-4 ounces pancetta, diced
    1 cup chopped onion
    1 tsp bottled minced garlic
    1 8oz package sliced cremini or white mushrooms
    2 cups bagged baby spinach
    1 cup vegetable or chicken broth
    1/2 cup sun-dried tomato bits
    1/4 tsp black pepper
    1/4 cup Parmesan cheese

Directions

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat a large nonstick skillet over medium-high heat and 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. Sprinkle with cheese. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LITTLEMIRA.

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