Green & Tortellini With Spring Veggies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 lb cheese tortellini
• 1/2 lb spinach tortellini
• 2 teaspoons olive oil
• 1/2 cup shallot, minced
• 1/4 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 1 (7 ounce) jar roasted red peppers, cut into strips
• 3 cups baby spinach, rinsed
• 1/2 teaspoon dried basil
• 1/4 cup parsley, finely chopped
• 1 (14 ounce) can marinated artichoke hearts, undrained
• 1 lb asparagus tips, tips only
• 1/2 pecorino romano cheese

Recipe

• 1 cook tortellini according to package directions.
• 2 heat oil in a large frying pan.
• 3 saute shallots, red pepper flakes and garlic, about 2 minutes.
• 4 add roasted red peppers, artichoke hearts with liquid and asparagus tips and simmer 5 minutes on medium heat.
• 5 add spinach leaves, basil and chopped parsley and saute for another 2 minutes.
• 6 drain pasta.
• 7 pour sauce over pasta and toss lightly.
• 8 add pecorino romano cheese and stir thoroughly.
• 9 sprinkle extra romano over the top and serve immediately.