Make dinner magic happen with this quick and easy tortellini dish!  This meal feels restaurant-quality, but only takes a handful of minutes (and a handful of ingredients) to make.

Feel free to add your own spin to this dish, such as sauteed mushrooms or any leftover roasted vegetables you have on hand.

Vegetarian,

Serves: 4

Ingredients

  • 2 10-oz packages of refrigerated tortellini
  • 1 Tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • 3 oz sun-dried tomatoes in extra virgin olive oil, divided
  • 1 cup of arugula or spinach, finely chopped
  • ¾ cup of dry white wine
  • ¼ cup of pine nuts, toasted
  • Handful of basil leaves, chopped, for garnish
  • Parmesan cheese, for garnish
  • Salt and pepper, to taste
beets

Directions:

  1. In a large pasta pot, bring 4 quarts of water to a rolling boil, being sure to salt the pot generously.  Cook pasta according to package directions.
  2. Toast pine nuts in a toaster oven or saute them dry in a shallow saute pan over medium heat for 2-3 minutes.
  3. While the pine nuts are toasting, in a separate pan, heat 1 tablespoon of extra virgin olive oil.  Add minced garlic and saute for one minute, then add sun dried tomatoes and reserved oil and heat through.  Add chopped arugula or spinach and cover pan for 2 minutes to allow the greens to wilt.  Pour in the white wine and lower the heat, allowing the white wine to reduce for 3-5 minutes. Season with salt and pepper to taste.
  4. Toss the pasta with the sun dried tomato and arugula mixture, then top with parmesan cheese, toasted pine nuts, chopped basil, and some freshly cracked black pepper. Enjoy!
    Kristina Shane

    This recipe is from Home Chef and OPL Community member Kristina Shane.

     

    One Planet Life Plant-rich Recipes

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