Tortellini with Spinach and Sun-Dried Tomatoes
Sautéed Zucchini Spears
Ingredients
- 1 (8-oz) pkg whole mushrooms. sliced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 2 cups water
- 1 (14.5-oz) can diced tomatoes with Italian seasonings
- 1 (5.6-oz) jar sun-dried tomato pesto
- 1 (20-oz) pkg family-size frozen five-cheese tortellini
- 1 (9-oz) pkg spinach
Instructions
- Cook mushrooms, onion, and garlic in hot oil in a large skillet over medium-high heat, stirring often, 8 minutes or until tender. Stir in water, tomatoes, and pesto; cook, stirring often, 5 minutes.
- Add tortellini; reduce heat to medium. Cover and cook 8 minutes or until tortellini is tender. Stir in spinach until wilted. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 zucchini, cut into spears
- 2 Tbsp olive oil
- ½ tsp seasoned salt
- ½ tsp pepper
Side Dish Instructions
- Sauté zucchini in hot oil in a skillet over medium-high heat 4 to 5 minutes or until softened. Sprinkle with salt and pepper.
Budget Friendly Meal Plan
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