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Fresh Tortellini with Mushrooms and Pancetta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cooking Light
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.
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