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.
Recipe courtesy of
Drop 5 Lbs with Good Housekeeping
Episode:
Now That's Convenient
- Total:
- 25 min
- Prep:
- 10 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 460
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
Bring a large pot of water to a boil. Season the water well with salt. Add the tortellini and cook according to package instructions.
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.
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.
Divide among 4 plates. Serve each plate with 2 cups of the mixed greens.
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