Tortellini With Swiss Chard |
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Prep Time: 8 Minutes Cook Time: 18 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
2 (9-ounce) containers portobello mushroom tortellini (such as digiorno) |
1 tablespoon extra-virgin olive oil, divided |
2 garlic cloves, minced |
1 1/4 pounds swiss chard, chopped |
1/4 cup water |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Cook pasta in a Dutch oven according to package directions, omitting salt and fat. Drain; set aside, and keep warm.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add garlic; cook, stirring constantly, 1 minute or until lightly browned. Add Swiss chard, water, and salt. Cover, reduce heat to medium-low, and cook 10 minutes or until chard is tender. Increase heat to medium-high, and cook, uncovered, 3 minutes or until liquid evaporates, stirring occasionally.
3. Combine chard, tortellini, and pepper in a large serving bowl; toss well. Drizzle with remaining 1 teaspoon olive oil.
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