Fresh Tortellini with Mushrooms and Pancetta
Prep Time: 8 Minutes, Cook Time: 12 Minutes
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
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!