Tortellini Veggie Fest
|Author:||Inspired by Vegetarian Times, July|
|16 oz.||pkg. refrigerated prepared cheese tortellini|
|2 tbsp.||olive oil|
|4||green onions, white and light green parts chopped (1/2 cup)|
|2||large cloves garlic, minced (2 tsp)|
|2||carrots, chopped (1 cup)|
|5||button mushrooms, sliced (1 cup)|
|7 oz.||bag baby spinach|
|1/4 cups||white wine|
|1 pt.||pt. cherry or grape tomatoes, halved|
|15 oz.||can cannellini beans, rinsed and drained|
|1/4 tsp.||Italian seasoning|
|1/4 cups||grated Pecorino Romano cheese, optional|
- Cook tortellini according to package directions. Drain, and set aside.
- Heat oil in large saucepan over medium heat. Add green onions and garlic, and sauté 2 minutes. Add carrots and mushrooms, and cook 3 minutes more. Stir in spinach and wine, and cook 2 to 3 minutes, or until spinach wilts.
- Stir in tomatoes, beans, and Italian seasoning, and cook 3 to 4 minutes, or until heated through. Fold in tortellini. Divide among serving plates, and top with grated Pecorino Romano cheese, if using.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 55g||18%|
|Dietary Fiber 7g||28%|
|Total Sugars 4g|
|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.