Put an authentic Italian pasta dish on your dinner table in just 30 minutes.
Penne with Mushroom-Tomato-Cream Sauce
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 8
Ingredients
- 2 2/3 cups uncooked penne pasta (8 oz)
- 3 oz pancetta or 4 strips bacon, chopped*
- 1 tablespoon olive or vegetable oil
- 2 cloves garlic, finely chopped
- 8 oz cremini mushrooms, sliced
- 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
- 1/2 cup whipping cream
- 2 cups packed fresh baby spinach leaves
Instructions
-
Step1Cook and drain pasta as directed on box. Return to saucepan; keep warm.
-
Step2Meanwhile, 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.
-
Step3Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.
Nutrition
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
3Tips from the Betty Crocker Kitchens
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