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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
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

Servings 0

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