Spinach & Tortellini

Salt
Fresh Cheese Tortellini, 4c (I used 5c)
Cooking Spray
Cherry Tomatoes, 3c halved
Frozen Peas, thawed, 2c
Garlic, 8 cloves
Portobello Mushrooms, 4 large, sliced
Spinach, 8c
Parmesan, grated, 3/4c
Pine Nuts, 1/4c
Black Pepper, freshly ground

I did not season the water with salt.
I used 5 vs. 4 cups tortellini.
I used 3 vs. 4 Portobello mushrooms.
I used frozen spinach and thawed it.
I left out the pine nuts.

I believe this could easily make more than 4 servings and I ate less than 1/4 of this dish.

1. Bring a large pot of water to a boil. Season the water well with salt. Add the tortellini and cook according to package.
2. 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.
3. Add in the spinach and sauté until wilted, 1-2 minutes. Remove the skillet from the heat and toss in the pasta. Top with the parmesan and pine nuts. Season with salt and pepper.
4. Divide among 4 plates. Serve each plate with 2 cups of mixed greens if desired.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CAH-RD.