Fresh Tortellini with Mushrooms and Pancetta

Ingredients

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

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.