Saturday, May 18, 2013

Recipe #222: Spinach and Tortellini

I've been spending a lot of time grilling, eating at restaurants, and being out of town for work, so my blog has slowed down a little bit.  Today I made dinner from a recipe that I'd been saving to try.  This really fresh-tasting meal comes from Cooking Channel's website.  I changed the amounts a little bit and used a little less spinach.  I can't wait to have the leftovers!  I'm sure the flavors will be even better once the juices have time to sit and absorb int the tortellini more.


Salt (I only used it for cooking the tortellini)
Cooking spray
4 cups fresh cheese tortellini (10 to 12 ounces)
3 cups halved cherry tomatoes
2 cups thawed frozen peas (I didn't bother to thaw them)
8 cloves garlic, chopped
4 large portobello mushrooms, sliced
8 cups spinach (I used less because this seemed excessive)
3/4 cup grated Parmesan
1/4 cup pine nuts
Freshly ground black pepper
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. 

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