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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Spinach Tortellini with Beans and Feta
Makes: 4
servings
Start to Finish
18 mins
Ingredients
- 1 9 ounce package refrigerated cheese-filled spinach tortellini
- 1 15 ounce can cannellini (white kidney) beans, rinsed and drained
- 3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 ounces)
- 2 tablespoons olive oil
- 1 large tomato, chopped
- Ground black pepper
- 4 cups baby spinach
Directions
1. Cook tortellini according to package directions. Drain and; return to pan.
2. 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.
3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.
Nutrition Facts
(Spinach Tortellini with Beans and Feta)
- Servings Per Recipe 4,
- cal. (kcal) 448,
- Fat, total (g) 18,
- chol. (mg) 61,
- sat. fat (g) 7,
- carb. (g) 55,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 9,
- sugar (g) 3,
- pro. (g) 24,
- vit. A (IU) 3353,
- vit. C (mg) 130,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 858,
- Potassium (mg) 407,
- calcium (mg) 283,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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