PENNE WITH MUSHROOM-TOMATO-CREAM SAUCE

Penne with Mushroom-Tomato-Cream Sauce image

Put an authentic Italian pasta dish on your dinner table in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 8

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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

Steps:

Cook and drain pasta as directed on box. Return to saucepan; keep warm.
Meanwhile, 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.
Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 0 g