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Tortellini with Spinach and White Beans

Yields6 Servings

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

Cook tortellini according to package directions. Drain. Toss pasta gently with 1 tablespoon sun-dried tomato oil, and set aside.


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.


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

Servings 0

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