Tortellini Pasta With Pancetta Recipe
Tortellini Pasta With Pancetta is studded with crispy bits of pancetta, sautéed tomatoes and fresh arugula and basil in a light buttery garlic white wine sauce.
Servings: 4
Calories: 316kcal
Ingredients
- 1 (12 ounces) pkg. frozen or fresh cheese tortellini
- 4 ounces pancetta , chopped, about 1 cup
- 1 pint grape tomatoes , halved lengthwise, 2 cups
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup white wine
- 3 Tablespoons butter
- 2 cups packed arugula leaves , about 2 ounces
- 1/4 cup shredded Parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves
Instructions
- Prepare tortellini according to package directions; drain.
- Meanwhile, in large non-stick skillet cook pancetta over medium-high heat until crispy, stirring occasionally. Using slotted spoon, remove pancetta and drain on paper towels.
- In skillet with pancetta drippings, cook tomatoes, onion, garlic, kosher salt and cracked black pepper until mixture is tender, about 4 minutes.
- Add wine and cook 1 minute.
- Stir in butter and cook until butter is melted and a light sauce forms.
- Stir in cooked tortellini, arugula and reserved pancetta.
- Top with shredded Parmesan and sliced basil.
Notes
Recipe yields 6 cups:
- 4 main dish servings (1 1/2 cups each)
- 8 side dish servings (3/4 cup each)
- Use meat filled tortellini
- Make with your favorite baby greens in place of the arugula
Nutrition
Calories: 316kcal | Carbohydrates: 15g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 759mg | Potassium: 853mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4188IU | Vitamin C: 38mg | Calcium: 290mg | Iron: 2mg