florentine tortellini

Still continuing my quest for quick and easy meals that are healthy and low cal/low carb. This one met all my requirements, but I think I would have preferred the ravioli instead of the tortellini. I used Cheese Tortellini from Trader Joe’s, and it wasn’t bad. But it wasn’t that good either. No flavor. I liked the spinach bed–I used fresh instead of frozen–it was flavorful because of the red pepper. Next time I would add some lemon juice to it. And caramelized onions.

Florentine Tortellini (adapted from Eating Well)

Ingredients
1 20-ounce package frozen cheese ravioli, or tortellini (4 cups)
6 teaspoons extra-virgin olive oil, divided
4 cloves garlic, minced
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
2 bunches fresh whole-leaf baby spinach, washed, drained,stems trimmed
1/2 cup water, optional
1/4 cup freshly grated Parmesan cheese

Preparation
1. Bring a large pot of water to a boil. Cook the ravioli or tortellini according to the package directions.
2. While the ravioli/tortellini is cooking, heat 2 teaspoons of oil in a large skillet over medium heat. Add garlic, salt, and crushed red pepper. Cook until fragrant, about 30 seconds. Add the spinach and cook until wilted, about 5 to 7 minutes. If the spinach is too dry, add a tablespoon of water up to 1/2 cup.
3. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Nutrition Per serving : 263 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 28 mg Cholesterol; 28 g Carbohydrates; 13 g Protein; 5g Fiber; 660 mg Sodium; 730 mg Potassium

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