Tortellini Butternut Squash Pasta with Pancetta and Spinach
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
679 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Tortellini Butternut Squash Pasta with Pancetta and Spinach
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Tortellini Butternut Squash Pasta with Pancetta and Spinach is a creamy, comforting dinner. Ready in 30 minutes, this pasta recipe is one the whole family will love.
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Ingredients
- 20 oz. fresh cheese tortellini
- ½ cup reserved pasta water
- 8 oz. diced pancetta
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves crushed
- 1 lb. diced butternut squash about 3 heaping cups
- 8 oz. baby spinach
- 1 cup light cream ½ pint
- kosher salt and black pepper to taste
- Grated pecorino for serving
Instructions
- Prep ingredients. This means dice the pancetta and butternut squash, if they’re not already diced. Crush the garlic cloves. Measure out the cream.
- Cook the tortellini. Bring a large pot of water to a boil. Salt the water generously, then add the tortellini, cooking for 3-4 minutes, or until cooked through. Reserve the pasta water, and drain the tortellini. Set aside.
- Cook the pancetta. In a large skillet over medium heat, add the olive oil and the pancetta. Cook until crisp, about 4-5 minutes. Use a slotted spoon to remove the pancetta. Place it on a plate with a paper towel for later.
- Cook the butternut squash and garlic. Add the garlic and squash to the pan with the pancetta drippings. Season with salt and pepper, and cook until tender, about 5-7 minutes.
- Add the cream. Scrape the bottom of the pan for any tasty bits, and cook for a few minutes until the sauce thickens.
- Add the spinach, tossing until wilted.
- Pour in the tortellini, and toss to coat. Taste, then season with salt and pepper, if necessary. If the pasta feels dry, add a little bit of the reserved pasta water.
- Serve immediately. Garnish with the crispy pancetta and grated pecorino.
Notes
- This recipe originally appeared on the Lemoine Family Kitchen. I'm publishing it here as a part of a collaboration.
- How to store leftovers: Store in an airtight container in the refrigerator for 1-2 days.
- Need to make a substitution? Here’s what I recommend:
- Tortellini: If you can’t find fresh tortellini, look into frozen tortellini. Follow the instructions on the package to cook it, but it’ll work like a charm here, too. Also consider using your favorite filling. Angela and I both used cheese tortellini, but you could easily use a cheese-and-chicken variety if you’re into that.
- Pancetta: If you can’t find this at your grocery store or local butcher, consider using the same amount of bacon. The bacon will add a smokier flavor to the pasta dish, but it will still be delicious!
- Light cream: This was unavailable at my grocery store, so I used whipping cream in its place. Light cream has about 20% fat content while whipping cream has about 35% fat content. (As a means of comparison, heavy cream has at least 36% fat content and half-and-half has just 12%.) I decided to go with the heavier cream to make a more decadent sauce and encourage you to do the same.
Nutrition Information
Show Details
Serving
1serving
Calories
679kcal
(34%)
Carbohydrates
59g
(20%)
Protein
21g
(42%)
Fat
41g
(63%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
20g
Cholesterol
95mg
(32%)
Sodium
580mg
(24%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 679kcal | 34% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 95mg | 32% |
| Sodium | 580mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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