Tortellini Stew with Spinach
|Author:||Inspired by Vegetarian Times, 2001.12|
|1 tsp.||olive oil|
|2 cloves||garlic, minced or pressed|
|5 oz.||frozen spinach, thawed|
|14 oz.||diced tomatoes|
|1/4 tsp.||dried oregano|
|1/4 tsp.||dried basil|
|1/8 cups||fresh parsley, chopped|
|Parmesan cheese, freshly grated|
- Bring large pot of water to boil over high heat. Add tortellini to boiling water and cook, uncovered until just tender to bite, about 10 minutes.
- Meanwhile, in a large saucepan, heat oil over low heat. Add garlic, and cook. Stir often, until golden, 1 to 2 minutes. Stir in spinach, tomatoes, oregano, and basil. Increase heat to medium, and bring to a simmer. Cook until heated through, stirring occasionally, about 5 minutes.
- Drain tortellini well. Stir into tomato mixture along with parsley. Season with salt and pepper to taste. Serve in shallow bowls, sprinkled with Parmesan cheese to taste.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 24g||8%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.