Spinach and Tortellini Recipe

Name: Spinach and Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 4 c. fresh cheese tortellini; Cooking spray; 3 c. halved cherry tomatoes; 2 c. thawed frozen peas; 8 clove garlic; 4 large portobello mushrooms; 8 c. spinach; 3/4 c. grated Parmesan; 1/4 c. pine nuts; Freshly ground black pepper; 8 c. mixed greens

Servings: persons

salt
4 c. fresh cheese tortellini
Cooking spray
3 c. halved cherry tomatoes
2 c. thawed frozen peas
8 clove garlic
4 large portobello mushrooms
8 c. spinach
3/4 c. grated Parmesan
1/4 c. pine nuts
Freshly ground black pepper
8 c. mixed greens

1
Bring a large pot of water to a boil.
2
Season the water well with salt.
3
Add the tortellini and cook according to package instructions.
4
Coat a nonstick skillet with cooking spray and heat over medium heat.
5
Add the tomatoes, peas, garlic and mushrooms.
6
Saute until the mushrooms are tender, about 5 minutes.
7
Add in the spinach and saute until wilted, 1 to 2 minutes.
8
Remove the skillet from the heat and toss in the pasta.
9
Top with the Parmesan and pine nuts.
10
Season with salt and pepper.
11
Divide among 4 plates.
12
Serve each plate with 2 cups of the mixed greens.

1531

kcal

Calories

102

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: salt, 4 c. fresh cheese tortellini, Cooking spray, 3 c. halved cherry tomatoes, and more.

Yes, Spinach and Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Tortellini

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