Tortellini Veggie Fest Recipe #380848
This is from the July/August 2009 Vegetarian Times, a reader recipe shared by Deb Barley of Elizabethtown, PA. Posting here for safekeeping!
25 min | 5 min prep
SERVES 6
- 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
- Cook tortellini according to package directions.
- Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes.
- Add carrots and mushrooms and cook 3 minutes more.
- Stir in spinach and wine and cook 2-3 minutes or until spinach wilts.
- Stir in tomatoes, beans, and Italian seasoning. Cook 3-4 minutes or until heated through.
- Fold in tortellini and serve with grated cheese on top.
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5 stars