Tortellini, Spinach, and Peppers

I was reading through the Autumn issue of All You Magazine and came across a recipe for tortellini, spinach, and tomatoes.  I made  few tweaks based upon what I had on hand and we were thrilled with the results!  I added more red pepper flake for spice and used bell peppers rather than tomatoes.

  • 1 lb (2 C) cheese tortellini (fresh, dried, or frozen), cooked according to package directions
  • 2 bell peppers, cut into large chunks (I used one red and one yellow)
  • 1 C chopped mushrooms (I used portobello caps, but any mushrooms would be fine)
  • 4 C loosely packed fresh spinach
  • 1 C water
  • 1 teaspoon chicken base
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/1 teaspoon black pepper
  • 2 cloves fresh garlic, pressed or 2 teaspoons jarred chopped garlic
  • 2 T olive oil
  • Parmesan cheese, for garnish
  1. Heat the olive oil over medium high heat in a large, flat bottom saute pan and then add garlic, saute 2-3 minutes
  2. Add the peppers and saute 5 minutes.  Don’t be afraid if they get a bit charred – that makes them even more tasty.  Burned = bad; charred = flavor.
  3. Add the mushrooms and spices (red pepper flakes, salt, and black pepper), cook 3-4 minutes.
  4. Add the spinach, toss to coat with oil and spices.
  5. Put a lid on the pan for about 4 minutes to wilt spinach.
  6. Uncover, add water and chicken base, stir to combine.
  7. Put cooked pasta into pan with sauce, toss to combine.
  8. Serve with a generous sprinkle of grated Parmesan cheese.
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1 Comment

Filed under Cooking, For Love of Veggies, Recipes

One response to “Tortellini, Spinach, and Peppers

  1. Pingback: January Menu Plan | Cook, Clean, Repeat…

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