Fresh Tortellini with Mushrooms and Pancetta |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you can't find cremini mushrooms, sliced button mushrooms will work fine. 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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.
2. 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.
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