I was supposed to make a yummy meal involving couscous and edamame, but when I went to the pantry I made a shocking discovery: no couscous?! I finally ran out?! I've had such a huge stockpile of grains and beans from my former boss, I kind of thought I'd always have couscous. Nope! Still tons of cornmeal and barley and quinoa, but no couscous. So instead I made this, which I'd planned to make Thursday.
It was meh. Nothing special. I used some tomatoes that my partner at work gave me from her garden, which was lovely. But the recipe itself was just eh. I wouldn't make it again.
Tortellini Veggie Fest
1 16-oz. pkg. refrigerated prepared cheese tortellini
2 Tbs. olive oil
4 green onions, white and light green parts chopped (1/2 cup)
2 large cloves garlic, minced (2 tsp.)
2 carrots, chopped (1 cup)
5 button mushrooms, sliced (1 cup)
1 7-oz. bag baby spinach
1/4 cup white wine
1 pt. cherry or grape tomatoes, halved
1 15-oz. can cannellini beans, rinsed and drained
1/4 tsp. Italian seasoning
1/4 cup grated Pecorino Romano cheese, optional
1. Cook tortellini according to package directions. Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add green onions and garlic, and sauté 2 minutes. Add carrots and mushrooms, and cook 3 minutes more. Stir in spinach and wine, and cook 2 to 3 minutes, or until spinach wilts.
3. Stir in tomatoes, beans, and Italian seasoning, and cook 3 to 4 minutes, or until heated through. Fold in tortellini. Divide among serving plates, and top with grated Pecorino Romano cheese, if using.
Yield: 6 servings