20-Minute Tortellini Recipe With Parmesan, Spinach & Mushrooms by Melissa Vickers
We love mushrooms and add them to many recipes that don’t typically call for them. So when I find a new recipe that actually features mushrooms, I’ll give it a go!
This pasta recipe originally called for using farfalle pasta, but I had some tortellini handy and substituted that. It made a delicious vegetarian dish for dinner. This pasta dish would be good with some grilled or rotisserie chicken, too, but it doesn’t need the meat – there’s plenty of savory goodness there already!
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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 package (12 ounce packages) Barilla Collezione Cheese and Spinach Tortellini, boiled 9 minutes and drained (or your favorite pasta)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 14 ounces mushrooms, sliced
- 10 ounces fresh spinach or frozen spinach, steamed for 4 minutes
- 1/2 cup vegetable broth
- 1 tablespoon Italian dressing or 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
Here’s how to make it:
- Heat oil in large skillet. Add the mushrooms and sauté for 3 minutes or until lightly browned. Add the chopped garlic and cook 30 seconds. Deglaze the pan with vegetable broth. Reduce heat and cook for another 1 to 2 minutes.
- If you are using fresh spinach, remove mushrooms from pan and add spinach and cook for 2 minutes or until wilted. If you are using pre-cooked frozen spinach, just add it to the mushrooms.
- Add drained pasta to pan and toss to combine. Add Italian dressing (or seasoning) and Parmesan. Stir. Season with salt and pepper, to taste. Serve with additional Parmesan.
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