Spinach and Tortellini

Spinach nutritionally outscores even broccoli with is long list of vitamins and minerals. And bagged spinach is super convenient. It's prewashed so all you have to do is open the bag and start building a salad or sandwich. You can even microwave it in the bag for 2 to 3 minutes for a quick side dish.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Salt

4 cups fresh cheese tortellini (10 to 12 ounces)

Cooking spray

3 cups halved cherry tomatoes

2 cups thawed frozen peas

8 cloves garlic, chopped

4 large portobello mushrooms, sliced

8 cups spinach

3/4 cup grated Parmesan

1/4 cup pine nuts

Freshly ground black pepper

8 cups mixed greens tossed with 10 to 15 pumps spray dressing

Directions

  1. Bring a large pot of water to a boil. Season the water well with salt. Add the tortellini and cook according to package instructions.
  2. Coat a nonstick skillet with cooking spray and heat over medium heat. Add the tomatoes, peas, garlic and mushrooms. Saute until the mushrooms are tender, about 5 minutes. 
  3. Add in the spinach and saute until wilted, 1 to 2 minutes. Remove the skillet from the heat and toss in the pasta. Top with the Parmesan and pine nuts. Season with salt and pepper. 
  4. Divide among 4 plates. Serve each plate with 2 cups of the mixed greens.

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