TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Tortellini and Spinach
| Tortellini and Spinach | Print |
Recipe By: Alice Morrow
Tortellini and Spinach
Ingredients
- 1 lb. fresh cheese tortellini
- PAM
- 3 c. halved cherry tomatoes, yellow and red
- 2 c. thawed edamame or green peas
- 4 T. minced garlic
- 1 (8-oz.) carton of sliced portabella mushrooms
- 8 c. fresh baby spinach
- 1 c. grated parmesan cheese
- ¼ c. roasted pine nuts
- 8 c. mixed greens tossed with your favorite balsamic dressing
- Salt, black pepper
Instructions
- Bring a large pot of salted water to boil. Add tortellini and cook according to directions on package.
- Spray a large skillet with PAM. Over medium heat, add tomatoes, peas, garlic land mushrooms. Saute until mushrooms are tender. Season to taste.
- Add spinach and saute until wilted. Remove skillet from heat.
- Toss in pasta. Top with Parmesan and roasted pine nuts. Season to taste.
- Divide the mixed greens that have the dressing onto serving plates and top with the tortellini.
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