Tortellini With Watercress, White Beans & Pine Nuts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From a Magazine called Vegetarian Times. PER SERVING: 430 CAL, 19G PROT, 16G TOTAL FAT (3 SAT. FAT), 57G CARB, 15MG CHOL, 520MG SOD, 12G FIBER, 2G SUGARS Ingredients:
2 (9 ounce) packages cheese tortellini |
2 tablespoons sun-dried tomatoes packed in oil, finely chopped, plus 3 tbs. of the oil |
4 shallots, minced |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes (to taste) |
4 bunches watercress, well rinsed and tough stems removed |
1 cup vegetable broth (or pasta water) |
salt & freshly ground black pepper |
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed |
1/4 cup pine nuts, toasted |
vegan parmesan cheese, grated (or soy cheese grated) |
Directions:
1. Cook tortellini in large pot lightly salted boiling water, stirring occasionally, according to package directions. Drain, reserving 1 cup pasta water, if using instead of broth. Toss pasta with 1 Tbs. sun-dried tomato oil, and set aside.
2. Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.
3. Add watercress to pot with broth, sun-dried tomatoes, salt, and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add reserved pasta, and toss gently to combine.
4. Sprinkle with toasted pine nuts and cheese, and serve. Pass additional Parmesan at the table.
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