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Tortellini with Spinach and White Beans
9 oz packages cheese tortellini (2)
2 tbsp oil-packed, sun-dried tomatoes, finely chopped
3 tbsp oil from the tomatoes
4 shallots, minced
4 garlic cloves, minced
½ tsp crushed red pepper
4 cups fresh spinach, washed and dried
1 cup vegetable or chicken broth
salt and pepper, to taste
15 oz cans cannellini beans (2), rinsed and drained
¼ cup toasted pine nuts
grated Parmesan cheese
1
Cook tortellini according to package directions. Drain. Toss pasta gently with 1 tablespoon sun-dried tomato oil, and set aside.
2
Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.
3
Remove stems from spinach and roughly chop. Add to pot with broth, tomatoes, salt and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add reserved pasta, and toss gently to combine. Sprinkle with toasted pine nuts and cheese, and serve. Garnish with grated Parmesan cheese.
Nutrition Facts
6 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
9 oz packages cheese tortellini (2)
2 tbsp oil-packed, sun-dried tomatoes, finely chopped
3 tbsp oil from the tomatoes
4 shallots, minced
4 garlic cloves, minced
½ tsp crushed red pepper
4 cups fresh spinach, washed and dried
1 cup vegetable or chicken broth
salt and pepper, to taste
15 oz cans cannellini beans (2), rinsed and drained
¼ cup toasted pine nuts
grated Parmesan cheese