Warm Tortellini Salad

This is a great quick meal that is full of vegetables.  We don't tend to eat much pasta, but sometimes I have a real craving for it!  This warm tortellini salad is a great way to get your pasta fix while still eating lots of vegetables.  

While the water for the tortellini is boiling you can prep and start cooking all of the veggies.  By the time the tortellini is cooked dinner is served!  I served the warm tortellini and cooked vegetables over some mixed greens tossed with some olive oil and balsamic vinegar.  I liked it that way (the balsamic vinegar added a nice additional flavor), but it would also be great without the extra greens.  This would be amazing with some fresh tomatoes from the garden!

Warm Tortellini Salad

serves: 4

INGREDIENTS:

• 10 ounces fresh tortellini (any variety)
• 1 tablespoon olive oil
• 8 large cloves garlic, minced
• 4 large portobello mushrooms, halved and sliced
• 1 pound grape tomatoes, quartered
• 2 cups thawed frozen peas
• 6 ounces baby spinach leaves
• handful grated Parmesan cheese
• 1/3 cup chopped walnuts
• salt + pepper
• OPTIONAL:  Mixed greens tossed with equal parts olive oil and balsamic vinegar, for serving

DIRECTIONS:

1)  Bring a large pot of water to boil.  Once boiling,  add tortellini and cook according to package instructions.

2)  Heat olive oil in a large skillet over medium heat.  Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender and have released moisture (about 5 minutes).  Add the tomatoes and peas and continue to cook until warmed and soft.  Add the spinach and use tongs to slowly toss to allow all the spinach to wilt.

3)  Add the tortellini and toss to combine.  Serve over mixed greens (if desired), topped with Parmesan and chopped walnuts.  Season with salt and pepper.

(recipe adapted from Good Housekeeping)