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.
2. Drain, and set aside.
3. Heat oil in large saucepan over medium heat.
4. Add green onions and garlic, and saute 2 minutes.
5. Add carrots and mushrooms, and cook 3 minutes more.
6. Stir in spinach and wine, and cook 2 to 3 minutes, or until spinach wilts.
7. Stir in tomatoes, beans, and Italian seasoning, and cook 3 to 4 minutes, or until heated through.
8. Fold in tortellini.
9. Divide among serving plates, and top with grated Pecorino Romano cheese, if using.

olive oil, green onions, garlic, carrots, button mushrooms, white wine, cherry, cannellini beans, italian seasoning, romano cheese

Taken from www.vegetariantimes.com/recipe/tortellini-veggie-fest/ (may not work)