Wednesday, April 29, 2009

Spinach tortellini With Beans and Feta

Spinach tortellini With Beans and Feta

1 9oz refrigerater cheese-filled spinach tortellini
1 15oz can cannellini (white kidney) drained and rinsed
3/4 cup crumbled feta --- 3 oz spinkled with garlic powder and italian season
2 TBSP olive oil
1 large tomato, chopped
ground pepper
4 cups baby spinach fresh

Cook tortellini, drain and return to pan
add drained beans, feta, and olive oil to tortellini
cook over med heat untill beans are hot and cheese begins to melt, stiring accasionally
add tomatoe and sprinkle with black pepper, cook another minute

Serve over baby spinach

I have used red kidney beans in this and it's just as good.

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