Salt and Pepper
1 20-oz. package dried cheese tortellini
1 T olive oil
2 cloves garlic, mincedpetter flakes
1/2 tsp. red
1 cup sliced mushrooms
2 cups cherry tomatoes, halved
4 cups lightly packed baby spinach (about 4 oz)
1/4 cup low-sodium chicken broth
Grated parmesan, optional
Bring large pot of salted water to a boil and cook tortellini for 10 minutes or as directed. Warm oil in a large skillet over medium-low heat. Add garlic and red pepper and saute' until fragrant, approx. 2 minutes. Raise heat to medium, add mushrooms and cook, stirring until tender, approx 4 minutes. Add tomatoes and saute' 2 minutes. Pile spinach on top and cover. Reduce heat to low and simmer until spinach has wilted. Pour in broth, season with salt and pepper, stir.
Drain tortellini, add to skillet and stir gently to blend. Serve in bowls. Sprinkle with parmesan, if desired.