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Penne with Mushroom-Tomato-Cream Sauce

38 Ratings

12 Comments

Prep 30 min
Total 30 min
Servings 5

Put an authentic Italian pasta dish on your dinner table in just 30 minutes. MORE+ LESS-

By Betty Crocker Kitchens

August 10, 2010

Ingredients

2 2/3

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

1/2

cup whipping cream

cups packed fresh baby spinach leaves

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 21%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 30mg; 11%
Sodium: 510mg; 21%
Potassium: 600mg; 17%
Total Carbohydrate: 45g; 15%
Dietary Fiber 5g 19% Sugars 6g
Protein: 11g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 20%; 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;