Veggie Tortellini Pasta

Everyone loves a great pasta dish, but not with just boring marinara sauce. Not all pasta dishes have to be so basic and boring. Here’s a recipe that kicks up your favorite tortellini pasta with savory veggies

For this recipe, you will need:

4 cups of cheese tortellini (10-12 ounces)
Cooking spray (PAM)
3 cups of cherry tomatoes cut in half
2 cups of frozen peas (thawed)
8 cloves of garlic, chopped
4 large sliced Portobello mushrooms
8 cups of spinach (strained and squeezed)
¾ cup of grated Parmesan cheese
½ cup of pine nuts
A pinch of black pepper & salt

Using a large pot, fill with water and throw in a pinch of salt. Heat until water comes to a boil, add in the tortellini. Proceed with instructions on tortellini package. Set aside for later.

Coat a cooking skillet well with PAM (or any other cooking spray) and heat the pan over medium heat on the burner. Once warm, add the 3 cups of halved cherry tomatoes, 2 cups of peas, 8 chopped cloves of garlic, and 4 sliced Portobello mushrooms. Sauté for about 5 minutes or until mushrooms are tender.

Add in the 8 cups of spinach once mushrooms are tender and continue to sauté all items for about another 1-2 minutes or until the spinach has become wilted.

Once all items are cooked evenly, remove the skillet from heat and toss into a large bowl with cooked and strained pasta. Toss around all ingredients until thoroughly mixed.

Divide among 4 plates and top each evenly with Parmesan cheese and pine nuts. Season with extra salt and pepper if desired.