Fresh Tortellini with Mushrooms and Pancetta

in an attempt to make something quick and delicious, i stumbled upon this recipe over at cooking light's website. it was indeed quick and delicious. and even though i didn't purchase all the pre-cut/diced/minced stuff, the entire cooking process still took less than a half-hour.

fresh tortellini with mushrooms and pancetta (via cooking light)

ingredients:

1 (9-ounce) package fresh cheese tortellini

3 ounces pancetta, diced

1 cup prechopped onion (i used a red one, and chopped it myself)

1 teaspoon bottled minced garlic (i used 1 clove of fresh garlic)

1 (8-ounce) package presliced cremini mushrooms (again, i cut them myself)

2 cups bagged baby spinach

1 cup organic vegetable broth (a few reviews said the recipe was too liquidy, so i only used about 1/2 cup)

1/2 cup sun-dried tomato bits (i used more like a 1/4 cup since i'm not a huge fan of these guys)

1/4 teaspoon black pepper

1/4 cup (1 ounce) preshredded Parmesan cheese

directions:

cook pasta according to package directions, omitting salt and fat; drain and keep warm.

heat a large nonstick skillet over medium-high heat; add pancetta. cook 5 minutes or until almost crisp, stirring occasionally; drain. add onion, garlic, and mushrooms; cook 4 minutes or until onion is tender, stirring frequently. add spinach, broth, tomato, and pepper. cook 2 minutes or until spinach wilts, stirring constantly. toss with pasta. divide evenly among 4 bowls. sprinkle evenly with cheese.

enjoy! i'm off to deal some drugs...