Veggies With Spinach Tortellini

• 1 package Store-bought Spinach Tortellini, 10 Oz. Package
• 1 Tablespoon Olive Oil
• 1 whole Small Onion, Diced
• 1 whole Poblano Pepper Seeded And Diced
• 1 head Small Head Cabbage, Chopped
• 4 ounces, weight White Button Mushrooms, Sliced
• 1/2 teaspoons Lemon Pepper
• 1/2 whole Lime, Juiced
• 1/2 cups Packed Arugula
• 1 cup Cilantro, Chopped, Divided
• 1/2 teaspoons (or To Taste) Salt
• 1/4 teaspoons Or To Taste, Freshly Ground Black Pepper
• 24- 1/2 ounces, fluid Jar Spaghetti Sauce
• 3 teaspoons Tomato Paste
• Grated Parmesan Cheese, Optional For Serving

1. Cook your pasta according to package directions.
2. While pasta cooks pull out a frying pan and heat it over medium heat with the olive oil.
3. Then add the onions, poblanos, cabbage and mushrooms and cook until soft adding the lemon pepper part way through.
4. Add lime juice, arugula and half of the cilantro at the end and cook slightly until the greens wilt.
5. Add salt and pepper to taste.
6. After the pasta is done drain it in a colander and use the pot to heat up the spaghetti sauce with the tomato paste over medium heat until warmed through.
7. Season to your liking if needed.
8. Add all of the veggies into the sauce and stir.
9. Plate some pasta, put the sauce over the top and top with some grated Parrmesan cheese and a sprinkle of cilantro.
10. Enjoy!

tortellini, olive oil, onion, pepper, cabbage, weight white button mushrooms, lemon pepper, arugula, cilantro, salt, or, tomato paste, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/veggies-with-spinach-tortellini/ (may not work)