Tortellini with Mushrooms and Cherry Tomatoes

Ingredients:

1 (9-oz) package fresh three-cheese tortellini
1 (9-oz) package of mushrooms -or– 1 (6-oz) package fresh baby spinach
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ to ¾ teaspoon crushed red pepper (I use ¾ tsp cayenne – YUM!)
2 cups cherry tomatoes, halved
¼ cup fat-free, less-sodium chicken broth or vegetable broth
1 tablespoon chopped fresh basil
¼ teaspoon salt

Instructions:

Cook tortellini according to package directions, omitting salt and fat.

While tortellini cooks, heat oil in a large nonstick skillet over low heat. Add garlic and red pepper; sauté 30 seconds. (If the heat is too hot, it will burn when you add the broth)

Add tomatoes, stir, and then add broth, basil, salt, and mushrooms (or baby spinach) to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.

(Recipe via Shades of Jaim)