Penne with Mushroom-Tomato-Cream Sauce

Put an authentic Italian pasta dish on your dinner table in just 30 minutes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5

Ingredients

2 2/3
cups uncooked penne pasta (8 oz)
3
oz pancetta or 4 strips bacon, chopped*
1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
8
oz crimini mushrooms, sliced
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1/2
cup whipping cream
2
cups packed fresh baby spinach leaves
  • 1 Cook and drain pasta as directed on box. Return to saucepan; keep warm.
  • 2 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.
  • 3 Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Expert Tips

*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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
510mg
510%;
Total Carbohydrate
45g
45%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
15%;
Calcium
10%;
Iron
20%;
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;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.