Herb Tortellini with Spinach, Turkey Sausage & Feta
|Cheese filled herb tortellini||750 Milliliter (3 Cup)|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Extra lean tomato and basil turkey sausages||2 (Cooked As Per Manufacturers Instructions & Sliced 1/4 Inch Thick)|
|Onion||1 Medium, diced|
|Garlic||2 Clove (10 gm), finely chopped|
|Spinach||2 1⁄2 Cup (40 tbs)|
|Red wine vinegar||15 Milliliter (1 Tablespoon)|
|Tomato basil pasta sauce/Or your favorite pasta sauce||375 Milliliter|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Low fat feta cheese||125 Milliliter (1/2 Cup)|
METHOD: Cook tortellini according to manufacturer’s instructions
in a pot of salted water. Drain and toss with 1 tbsp olive oil.
Heat large sauté pan over medium-high heat. Add 1 tbsp of
olive oil, and sliced chicken sausage to pan. Cook, stirring
frequently until sausage turns golden brown.
Add diced onion and cook, stirring frequently until softened,
about 2-3 minutes.
Add Toppits® Frozen Garlic Cubes, remaining 2 tbsp of olive oil,
and Cookin’ Greens Spinach to pan. Cook, stirring frequently
for 5-6 minutes or until spinach is warm. Add red wine vinegar
and stir to combine.
Add tomato sauce to pan and stir until combined with
spinach mixture, cooking until sauce begins to bubble.
Add cooked tortellini to pan, toss thoroughly to coat, and
heat until tortellini is hot throughout. Season with sea salt
and freshly ground black pepper to taste.
Divide evenly among 4 bowls, and top each serving with
crumbled cheese. Serve immediately!
Do not over cook your greens. Ensure greens are cooked
evenly. For food safety reasons, internal temperature should
reach 71C or 160F. Keep frozen until ready to use.
Store unused product in freezer.