LSL {Foodie Friday} - Tortellini with Mushrooms & Pancetta

This is my most favorite recipe to make. It's easy, it's delicious and it has cheesy tortellini involved. What more could a hungry girl ask for? I found this recipe through Cooking Light back when I was attempting to be more domestic and made it quite a few times, even received happy and satisfied responses. (Shocking, I know) I like this recipe because you get that pasta craving fulfilled but it's a light dish so you don't feel so heavy (and sleepy) once finished. And depending when you add the spinach portion, you could easily save for leftovers. Bonus points.

Fresh Tortellini with Mushrooms and Pancetta

Serves 4 

Prep Time: 8 Minutes, Cook Time: 12 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.

I have made this with both vegetable stock and chicken stock and I lean towards liking the chicken stock a bit better, gives it a little more flavor. And, if this recipe couldn't be any more of a winner in my book, it's a mere 333 calories per serving. So, for us ladies trying to stick to our NY resolutions, it's practically a freebie.

Bon appetit and Happy Weekend!

xo,

L