Penne with Mushroom-Tomato-Cream Sauce


Penne with Mushroom-Tomato-Cream Sauce

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    Servings and Ingredients

    Serves 5
    2 ⅔ c. penne pasta (8 ounces)
    3 oz. pancetta or 4 strips bacon, chopped*
    1 tbsp. olive or canola oil
    2 clove(s) garlic, finely chopped
    8 oz. crimini mushrooms, sliced
    1 (28 ounce) can Muir Glen organic crushed tomatoes with basil
    ½ c. whipping cream
    2 c. packed fresh baby spinach


    1. Cook and drain pasta as directed on box. Return to saucepan; keep warm.
    2. 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 cream; heat just until hot. Stir in pasta.
    3. Add spinach, toss until spinach is wilted. Sprinkle individual servings with pancetta.
    4. * If using bacon, omit olive oil and use bacon drippings to cook garlic and mushrooms.

    Nutrition facts


    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 30mg
    • Sodium: 510mg
    • Total Carbohydrates: 45g
    • Protein: 11g

    Daily Values

    Vitamin A 30%
    Vitamin C 15%
    Iron 20%
    Calcium 10%

    Recipe Source:, Hy-Vee HealthMarket, March 2012.