Friday, May 22, 2009

Spinach Tortellini With Beans & Feta

1-9oz package Refrigerated Cheese-Filled Spinach Tortellini
1-15oz can White Kidney Beans (Rinsed and Drained)
3/4 cup Crumbled Garlic-and-Herb Flavored Feta Cheese
2 Tbsp. Olive Oil
1 Large Tomato (Chopped)
Ground Black Pepper
4 cups Baby Spinach

Cook tortellini according to package directions. Drain and return to saucepan. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato and cook 1 minute more. Sprinkle black pepper. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture.

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