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Tortellini with tomatoes and thinly sliced fresh basil on top
Tortellini With Tomatoes And Pancetta
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Tortellini With Tomatoes And Pancetta is studded with crispy bits of pancetta, sautéed tomatoes and fresh arugula and basil in a light buttery garlic white wine sauce.

Course: Main Course, Pasta, Side Dish
Cuisine: Italian
Keyword: cheese tortellini recipe
Servings: 4
Calories: 316 kcal
Author: Gwynn Galvin
  • 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 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/2 cup white wine
  • 3 Tbs. butter
  • 2 cups (2 ounces) packed arugula leaves
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves
  1. Prepare tortellini according to package directions; drain.

  2. 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.
  3. In skillet with pancetta drippings, cook tomatoes, onion, garlic, kosher salt and cracked black pepper until mixture is tender, about 4 minutes.

  4. Add wine and cook 1 minute.
  5. Stir in butter and cook until butter is melted and a light sauce forms.
  6. Stir in cooked tortellini, arugula and reserved pancetta.
  7. Top with shredded Parmesan and sliced basil.
Recipe Notes

Recipe yields 6 cups:

  • 4 main dish servings (1 1/2 cups each)
  • 8 side dish servings (3/4 cup each)
Nutrition Facts
Tortellini With Tomatoes And Pancetta
Amount Per Serving
Calories 316 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 47mg16%
Sodium 759mg33%
Potassium 853mg24%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 8g9%
Protein 11g22%
Vitamin A 4188IU84%
Vitamin C 38mg46%
Calcium 290mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.