Put an authentic Italian pasta dish on your dinner table in just 30 minutes.
cups uncooked penne pasta (8 oz)
oz pancetta or 4 strips bacon, chopped*
tablespoon olive or vegetable oil
cloves garlic, finely chopped
oz crimini mushrooms, sliced
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
cup whipping cream
cups packed fresh baby spinach leaves
Cook and drain pasta as directed on box. Return to saucepan; keep warm.
Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.
*If using bacon, omit olive oil and use bacon drippings to cook garlic and mushrooms.
After adding the cream, be sure the mixture does not boil, because overheating can cause curdling.
Add slices of crusty French bread to complete the meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.