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
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; sautÃ© 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)
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