Spinach Tortellini with Beans and Feta
9 ounce package refrigerated cheese-filled spinach tortellini
15 ounce can cannellini (white kidney) beans, rinsed and drained
cup crumbled garlic-and-herb-flavored feta cheese (3 ounces)
tablespoons olive oil
large tomato, chopped
Ground black pepper
cups baby spinach
- Cook tortellini according to package directions. Drain and; return to pan.
- Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.
- Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.
Nutrition Facts(Spinach Tortellini with Beans and Feta)
- Per serving:
- 448 kcal cal.,
- 18 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 61 mg chol.,
- 858 mg sodium,
- 55 g carb.,
- 9 g fiber,
- 3 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet