 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is from the July/August 2009 Vegetarian Times, a reader recipe shared by Deb Barley of Elizabethtown, PA. Posting here for safekeeping! Ingredients:
1 (16 ounce) package frozen tortellini |
2 tablespoons olive oil |
4 green onions (1/2 c) |
2 garlic cloves, minced |
2 carrots, chopped (1 c) |
5 button mushrooms, sliced (1 c) |
7 ounces baby spinach |
1/4 cup white wine |
1 pint grape tomatoes |
1 (15 ounce) can cannellini beans, rinsed and drained |
1/4 teaspoon italian seasoning |
1/4 cup pecorino romano cheese, grated |
Directions:
1. Cook tortellini according to package directions.
2. Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes.
3. Add carrots and mushrooms and cook 3 minutes more.
4. Stir in spinach and wine and cook 2-3 minutes or until spinach wilts.
5. Stir in tomatoes, beans, and Italian seasoning. Cook 3-4 minutes or until heated through.
6. Fold in tortellini and serve with grated cheese on top.
|
|