SPINACH & TORTELLINI

From DROP 5lbs - COOKING CHANNEL


4 cups fresh cheese tortellini (10 to 12 ounces)
cooking spray
3 cups halved cherry tomatoes
2 cups thawed frozen peas
8 cloves garlic, chopped
4 large portobello mushrooms, sliced
8 cups spinach
3/4 cup grated Parmesan
1/4 cup pine nuts
freshly ground black pepper
8 cups mixed greens tossed with 10 to 15 pumps spray dressing

Bring a large pot of water to a boil.  Season the water well with salt.  Add the tortellini and cook according to package instructions.

Coat a nonstick skillet with cooking spray and heat over medium heat.  Add the tomatoes, peas, garlic and mushrooms.  Saute until the mushrooms are tender, about 5 minutes.

Add the spinach and saute until wilted, 1 to 2 minutes.  Remove the skillet from the heat and toss in the pasta.  Top with the Parmesan and pine nuts.  Season with salt and pepper.

Divide among 4 plates.  Serve each plate with 2 cups of the mixed greens.  YIELD:  4 servings