Tortellini Butternut Squash Pasta with Pancetta and Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Tortellini Butternut Squash Pasta with Pancetta and Spinach brings together fresh cheese tortellini, diced butternut squash, and diced pancetta sautéed to a crisp. The recipe starts by cooking the tortellini until tender, reserving some pasta water to adjust the sauce if needed. Pancetta is cooked in olive oil until crispy, then removed to make way for sautéing garlic and butternut squash in the flavorful rendered fat. Light cream is added and thickened slightly, followed by wilted baby spinach. Returning the cooked tortellini to the pan and tossing everything ensures a cohesive dish.
The flavors balance the creaminess of the sauce with the earthiness of the squash and the saltiness of the pancetta, while the spinach contributes a fresh note and slight color contrast. The garlic provides a savory base without overpowering the other ingredients. Grinding fresh black pepper and sprinkling pecorino cheese finishes the dish with a subtle sharpness and saltiness.
This pasta works well as a standalone hearty meal for lunch or dinner and pairs well with a simple green salad for added freshness if desired. The combination of textures—from the tender tortellini to the cooked squash and crispy pancetta—makes the dish satisfying without being heavy.
Leftovers should be stored in an airtight container in the refrigerator for up to two days. For substitutions, frozen tortellini can be used, cooked according to package instructions, and bacon can replace pancetta, offering a smokier flavor. Whipping cream may substitute light cream if unavailable, creating a slightly richer sauce.
Ingredients
- 20 oz. cheese tortellini fresh
- ½ cup water reserved pasta water
- 8 oz. pancetta diced
- 2 tablespoons extra virgin olive oil
- 3-4 garlic crushed, cloves
- 1 lb. butternut squash about 3 heaping cups, diced
- 8 oz. baby spinach
- 1 cup light cream ½ pint
- kosher salt to taste
- black pepper to taste
- pecorino cheese for serving, grated
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
- Store leftover pasta in an airtight container in the refrigerator for 1 to 2 days.
- Frozen tortellini works as a substitute for fresh; cook according to package directions before adding to the sauce.
- Bacon can replace pancetta if unavailable, though it will impart a smokier flavor.
- If light cream is unavailable, whipping cream can be used to create a richer sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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