Tortellini & Spinach Sauté

The season of Lent ended last week with the celebration of Easter.  So also ended my Catholic obligation to abstain from meat on Fridays.  But can I tell you a secret?  I’ve come to enjoy Vegetarian Fridays, so I thought I’d keep it up for a while longer.

So today’s first non-Lent Vegetarian Friday is a delicious Tortellini and Spinach Sauté.  This is one of those beautiful recipes that on the table in less than 20 minutes.  The tortellini is tossed with mushrooms and spinach and dressed in a light sauce of olive oil and parmesan cheese.  Delicious!

Tortellini & Spinach Sauté

An Amy’s Cooking Adventures Original Recipe

9 oz whole wheat three cheese tortellini

1 ½ tbsp extra virgin olive oil, divided

1 tsp minced garlic (2-3 cloves)

8 oz baby bella mushrooms, sliced

4 oz baby spinach

Salt, pepper, and crushed red pepper flakes, to taste

¼ cup grated parmesan cheese

Bring a large pot of water to a boil.  Add ½ tablespoon of olive oil and the tortellini.  Cook for 7 minutes or according to package instructions.  Drain and set aside.

Meanwhile, heat ½ tablespoon of olive oil in a large skillet.  Sauté the garlic over medium-high heat for 1 minute or until fragrant.  Add the mushrooms and sauté for 3-5 minutes.

Add in the tortellini, spinach, salt, pepper, and crushed red pepper and stir combine.  Cook for 1-2 minutes or until the spinach is wilted.  Pour the mixture into a serving bowl and stir in the parmesan cheese.  Serve immediately.

Serves 2-4