One Pot Pesto Tortellini

Servings: 4 | Amount Per Serving: 1/4

• Calories: 490 | Total Fat: 22g
• Carbohydrates: 54g | Saturated Fat: 7g
• Cholesterol: 55mg| Protein: 20g
• Sodium: 1573mg | Sugar: 11g
• Fiber: 7g

• Prep Time: 10mins
• Cook Time: 10min
• Total Time: 20min

Ingredients

• 1) 1 tbsp olive oil
• 2) 2 cups baby bella mushrooms
• 3) 4 cloves garlic
• 4) 4 cups fresh baby spinach
• 5) 12 oz refrigerated cheese tortellini
• 6) 2.5 cups vegetable broth
• 7) 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 9) 3/4 sun dried tomato pesto
• 10) 2 oz cream cheese
• 11) 1/4 cup parmesan cheese
• 12) 1/4 cup sun dried tomatoes

Steps

• 1) Heat the olive oil in a large skillet over medium high heat.
• 2) Add the mushrooms, saute 4-5 minutes.
• 3) Add the garlic and spinach, saute 2-3 minutes.
• 4) Add the tortellini, vegetable broth and oregano, stir to combine and bring to a simmer.
• 5) Cover and reduce heat to low, cook 7-8 minutes.
• 6) Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
• 7) Remove from the heat and top with the sun dried tomatoes.