Tortellini Spinach Mushroom Skillet for Two


Photo: Randy Graham, Valley Vegetarian

Quick, easy, tasty!

A simple pan sauce, pasta, and fresh vegetables are just what you need on a hot summer day. This nutritious recipe barely heats up the kitchen and is easy to prepare. What could be better for a mid-week dinner for you and your family? Serve with a fresh loaf of French bread and this makes a complete meal for four people. Double the recipe if you are really hungry!

9 ounces refrigerated three-cheese tortellini
6 tablespoons butter (divided)
6 ounces fresh mushrooms (sliced)
2 cloves garlic (minced)
¾ cup dry white wine
1/3 cup oil-packed dried tomatoes, coarsely chopped
1 teaspoon dried basil, crushed
½ teaspoon salt
¼ teaspoon red pepper flakes
6 cups fresh baby spinach (chopped course)

Prepare tortellini according to package directions. Drain, reserving ¼ cup of the cooking water. Set aside.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Add mushrooms and garlic. Cook about 5 minutes or until mushrooms are tender, stirring occasionally. Stir in wine, tomatoes, basil, salt, red pepper flakes and reserved pasta water.

Reduce heat to medium-low and simmer for about 6 – 7 minutes or until liquid is reduced by half. Stir in remaining butter, 1 tablespoon at a time, until melted.

Remove from heat. Stir in tortellini and spinach until spinach is just wilted. Serve immediately.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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