Spinach and tortellini over a salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spinach and tortellini over a salad calories by ingredient
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
Directions
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.