Tortellini Butternut Squash Pasta with Pancetta and Spinach

Two servings of butternut squash pasta on white plates

Tortellini Butternut Squash Pasta with Pancetta and Spinach

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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 679kcal

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