Indulge your taste buds in a culinary adventure with our Tortellini Butternut Squash Pasta with Pancetta and Spinach! This delightful Italian dish combines the creamy richness of heavy cream with the sweetness of roasted butternut squash and the savory crunch of crispy pancetta, creating a symphony of flavors that will leave you craving more. Perfect for a cozy weeknight dinner or an impressive dish for entertaining, this recipe is not only easy to prepare but also packed with seasonal goodness. Ready to elevate your pasta game? Dive into our recipe and discover how to create this mouthwatering masterpiece in just 35 minutes!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz cheese tortellini
- 1 cup butternut squash, cubed
- 4 oz pancetta, diced
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare ingredients by cubing butternut squash into small, uniform 1/2-inch pieces, mince garlic finely, and dice pancetta into small cubes.
- Fill a large pot with salted water and bring to a rolling boil. Add cheese tortellini and cook according to package instructions, typically 7-9 minutes, until tortellini are tender and floating. Reserve 1/2 cup pasta water before draining.
- In a large skillet, render pancetta over medium heat until crispy and golden brown, approximately 4-5 minutes. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the pan.
- In the same skillet with pancetta fat, add cubed butternut squash. Sauté for 6-8 minutes, stirring occasionally, until squash becomes tender and lightly caramelized.
- Add minced garlic to the skillet and cook for 30-45 seconds until fragrant, being careful not to burn.
- Pour heavy cream into the skillet, stirring to combine with squash and garlic. Simmer for 2-3 minutes until cream slightly thickens.
- Add cooked tortellini to the skillet, gently tossing to coat with cream sauce. If sauce seems too thick, add reserved pasta water to reach desired consistency.
- Fold in fresh spinach and crispy pancetta, cooking for an additional 1-2 minutes until spinach wilts.
- Season with salt and freshly ground black pepper to taste. Serve immediately in warm pasta bowls.
Tips
- Prep Ahead: To save time, you can cube the butternut squash and dice the pancetta a day in advance. Just store them in airtight containers in the refrigerator until you're ready to cook.
- Pasta Perfection: Make sure to cook the tortellini until they are just tender and floating to ensure the best texture. Remember to reserve that pasta water; it’s a secret weapon for adjusting the sauce consistency!
- Sauté with Care: When sautéing the butternut squash, aim for a nice caramelization without burning. Stir occasionally to achieve an even golden color and enhance the natural sweetness of the squash.
- Creamy Consistency: If your sauce becomes too thick, gradually add the reserved pasta water until you reach your desired creaminess. This will help the sauce cling beautifully to the tortellini.
- Fresh Spinach: For a pop of color and nutrition, add the spinach at the end of cooking. It wilts quickly, retaining its vibrant green hue and fresh flavor.
- Season to Taste: Don't forget to taste your dish before serving! Adjust the seasoning with salt and pepper to ensure every bite is perfectly seasoned.
- Garnish: For an extra touch, consider topping your dish with freshly grated Parmesan cheese or a sprinkle of nutmeg for added flavor.
Nutrition Facts
Calories: 456kcal
Carbohydrates: 49g
Protein: 17g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 81mg
