Tortellini, Spinach and Mushrooms in Wine-Butter Sauce
- Makes: 4 servings
- Yield: 5 cups
- Hands On 25 mins
- Total Time 25 mins
A simple pan sauce and fresh vegetables dress up family-favorite cheese tortellini.
refrigerated three-cheese tortellini
fresh mushrooms, sliced
cloves garlic, minced
dry white wine or chicken broth
oil-packed dried tomatoes, coarsely chopped
dried basil, crushed
coarsely chopped fresh spinach or baby spinach
Ground nutmeg (optional)
- Prepare tortellini according to package directions. Drain, reserving 1/4 cup cooking water. Set aside.
- Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Add mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Stir in wine, tomatoes, basil, salt, cayenne and reserved pasta water. Simmer 3 minutes or until liquid is reduced by half. Stir in remaining butter, 1 tablespoon at a time, until melted.
- Remove from heat. Stir in tortellini and spinach until spinach is just wilted. Serve immediately. If desired, lightly sprinkle with nutmeg before serving.
(Tortellini, Spinach and Mushrooms in Wine-Butter Sauce)Servings Per Recipe 4, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 826, fiber (g) 5, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Folate (µg) 173, Polyunsaturated fat (g) 1, chol. (mg) 70, vit. A (IU) 6190, iron (mg) 5, vit. C (mg) 35, Potassium (mg) 374, cal. (kcal) 436, sugar (g) 4, Fat, total (g) 23, pro. (g) 14, calcium (mg) 192, sat. fat (g) 13, Riboflavin (mg) 0, carb. (g) 39, Niacin (mg) 2, Thiamin (mg) 0