Tortellini with Mushrooms and Pancetta

By nurseliz

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

Step 1

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

Nutritional Information
Amount per serving

Calories: 333
Calories from fat: 31%
Fat: 11.4g
Saturated fat: 5.6g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.5g
Protein: 16.4g
Carbohydrate: 42.7g
Fiber: 3.6g
Cholesterol: 42mg
Iron: 2.4mg
Sodium: 880mg
Calcium: 223mg