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Penne with Mushroom-Tomato-Cream Sauce

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  • Prep 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 5
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by Qué Rica Vida Cocina
Updated Mar 12, 2008
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Ingredients

  • 2 2/3 cups penne pasta (8 oz)
  • 3 oz pancetta or 4 strips bacon, chopped*
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 8 oz cremini mushrooms, sliced
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil
  • 1/2 cup whipping cream
  • 2 cups packed fresh baby spinach

Directions

  •  
    1
    Cook pasta as directed on box. Drain; cover to keep warm.
  •  
    2
    Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat, stirring occasionally, until crisp; drain on paper towels.
  •  
    3
    In same skillet, heat oil over medium heat. Add garlic and mushrooms; cook 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 cream; heat just until hot. Stir in pasta.
  •  
    4
    Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Expert Tips

  • tip 1
    *If using bacon, omit olive oil and use bacon drippings to cook garlic and mushrooms.

Nutrition Information

340 Calories, 13g Total Fat, 11g Protein, 45g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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