Tortellini, Spinach and Mushrooms in Wine-Butter Sauce

A simple pan sauce and fresh vegetables dress up family-favorite cheese tortellini.

Tortellini, Spinach and Mushrooms in Wine-Butter Sauce
Hands On Time:
25 mins
Total Time:
25 mins
Servings:
4
Yield:
5 cups

Ingredients

  • 9 ounces refrigerated three-cheese tortellini

  • 6 tablespoons butter, divided

  • 8 ounces fresh mushrooms, sliced

  • 2 cloves garlic, minced

  • ¾ cup dry white wine or chicken broth

  • cup oil-packed dried tomatoes, coarsely chopped

  • 1 teaspoon dried basil, crushed

  • ½ teaspoon salt

  • teaspoon cayenne pepper

  • 6 cups coarsely chopped fresh spinach or baby spinach

  • Ground nutmeg (optional)

Directions

  1. Prepare tortellini according to package directions. Drain, reserving 1/4 cup cooking water. Set aside.

  2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Add mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Stir in wine, tomatoes, basil, salt, cayenne and reserved pasta water. Simmer 3 minutes or until liquid is reduced by half. Stir in remaining butter, 1 tablespoon at a time, until melted.

  3. Remove from heat. Stir in tortellini and spinach until spinach is just wilted. Serve immediately. If desired, lightly sprinkle with nutmeg before serving.

Nutrition Facts (per serving)

436 Calories
23g Fat
39g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 436
% Daily Value *
Total Fat 23g 29%
Saturated Fat 13g 65%
Cholesterol 70mg 23%
Sodium 826mg 36%
Total Carbohydrate 39g 14%
Total Sugars 4g
Protein 14g
Vitamin C 35mg 176%
Calcium 192mg 15%
Iron 5mg 25%
Potassium 374mg 8%
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