Tortellini Veggie Fest

Author:Inspired by Vegetarian Times, July
Yield:6 Serving(s)
Category:Main Courses


16 oz. pkg. refrigerated prepared cheese tortellini
2 tbsp. olive oil
green onions, white and light green parts chopped (1/2 cup)
large cloves garlic, minced (2 tsp)
carrots, chopped (1 cup)
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


  1. Cook tortellini according to package directions. Drain, and set aside.
  2. 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.
  3. 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.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 10g15%
Saturated Fat 3g15%
Trans Fat
Cholesterol 32mg11%
Sodium 444mg19%
Total Carbohydrate 55g18%
Dietary Fiber 7g28%
Total Sugars 4g
Includes Added Sugars
Protein 15g

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.