Spinach and tortellini over a salad
- Number of Servings: 4
Ingredients
• Salt • 4 cups fresh cheese tortellini (10 to 12 ounces) • Cooking spray • 3 cups halved cherry tomatoes • 2 cups thawed frozen peas • 8 cloves garlic, chopped • 4 large portobello mushrooms, sliced • 8 cups spinach • 3/4 cup grated Parmesan • 1/4 cup pine nuts • Freshly ground black pepper • 8 cups mixed greens tossed with 10 to 15 pumps spray dressing
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.
Divide among 4 plates. Serve each plate with 2 cups of the mixed greens.
Serving Size: Divide into 4 equal servings includes 2 cups of Salad w/ 1 tbsp of dressing
Number of Servings: 4
Recipe submitted by SparkPeople user HPERRIN78.
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.
Divide among 4 plates. Serve each plate with 2 cups of the mixed greens.
Serving Size: Divide into 4 equal servings includes 2 cups of Salad w/ 1 tbsp of dressing
Number of Servings: 4
Recipe submitted by SparkPeople user HPERRIN78.
Nutritional Info Amount Per Serving
- Calories: 591.3
- Total Fat: 19.0 g
- Cholesterol: 25.0 mg
- Sodium: 1,465.3 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 9.9 g
- Protein: 33.5 g
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