Lunch: Spinach and Tortellini

Ingredients

Salt
4 cups fresh cheese tortellini (10 to 12 ounces)
Cooking spray
3 cups halved cherry tomatoes
2 cups thawed frozen peas
8 cloves garlic, chopped
4 large portobello mushrooms, sliced
8 cups spinach
3/4 cup grated Parmesan
1/4 cup pine nuts
Freshly ground black pepper
8 cups mixed greens tossed with 10 to 15 pumps spray dressing

Instructions

Bring a large pot of water to a boil. Season the water well with salt. Add the tortellini and cook according to package instructions.
Coat a nonstick skillet with cooking spray and heat over medium heat. Add the tomatoes, peas, garlic and mushrooms. Saute until the mushrooms are tender, about 5 minutes.
Add in the spinach and saute until wilted, 1 to 2 minutes. Remove the skillet from the heat and toss in the pasta. Top with the Parmesan and pine nuts. Season with salt and pepper.
Divide among 4 plates. Serve each plate with 2 cups of the mixed greens.
Each serving: 460 total calories, with salad

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