Super Fast
Tortellini with Spinach and Sun-dried Tomatoes
Roasted Green Beans with Parmesan
Ingredients
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 (14.5-oz) can diced tomatoes with Italian herbs, drained
- 2½ Tbsp sun-dried tomato pesto
- 2½ cups frozen five-cheese tortellini
- 1 (6-oz) pkg baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook mushrooms, onion, and garlic in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until tender. Add tomatoes and pesto; cook 5 minutes.
- Add pasta; reduce heat to medium, cover, and cook 8 minutes or until thoroughly heated. Fold in spinach and cheese; cook 1 to 2 minutes or until spinach is wilted. Serve sprinkled with desired amounts of salt and pepper.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together beans, oil, salt, and pepper over a large rimmed baking sheet. Bake 8 to 10 minutes or until browned.
- Serve sprinkled with cheese.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
