Ingredients
- 80 grams tortellini (Latina brand veal tortellini recommended)
- 1 teaspoon olive oil (extra virgin)
- 30 grams bacon (Weight Watchers recommended, finely chopped)
- 100 grams button mushrooms (thinly sliced)
- 1 garlic clove, minced
- 80 grams frozen peas (1/2 cup)
- 1 zucchini, coarsely grated (large zucchini)
- 25 grams spinach (baby spinach leaves, 1 cup)
- 10 grams finely grated Parmesan cheese
- Lemon juice (from 1/4 lemon)
- Freshly ground black pepper
How to Make
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Step 1: Bring a small saucepan of water to the boil and add tortellini and cook according to packet directions, or until just tender and then drain well and return to the pan.
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Step 2: Meanwhile, heat the oil in a small non-stick frying pan over medium-high heat and add the bacon, mushrooms and garlic and cook, stirring often, for 4 to 5 minutes or until mushrooms soften and then add the peas and zucchini and cook, tossing often for 2 minutes, or until the vegetables are tender.
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Step 3: Add bacon mixture, spinach, parmesan and lemon juice t the pasta and sprinkle with pepper, then toss to combine and wilt the spinach and serve immediately.
We hope you enjoy this recipe!
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