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Spinach Tortellini with Beans and Feta

Makes: 4 servings
Start to Finish 18 mins
Spinach Tortellini with Beans and Feta
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 (g) 65,
  • Cobalamin (Vit. B12) (g) 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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