Penne with Spinach and Pancetta

Our dinner tonight was amazing!!  I'd definitely make it again but add a bit of spice...maybe the chipotles from the other pasta dish or just some crushed red pepper.  It'll be an experiment!  The original recipe calls for peas (not my fave)  and tortellini (not B's fave) so we changed it a bit.  My changes are in the recipe below but here's the original recipe.

Ingredients

• 3/4 box of  penne
• 2 tablespoons margarine
• 4 ounces pancetta, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tablespoon tomato paste
• 1/4 cup Fat Free Half and Half
• 1 cup fresh spinach
• 1/2 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs.

Meanwhile, heat a large skillet over medium heat.  Add half the margarine and half the garlic.  Saute the spinach until wilted.  Let it drain on a paper towel when done.  

Using the same skillet, add the other half margarine and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

Drain the penne and add it along with the spinach to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.