Cheese Tortellini with Spinach and Portobello Mushrooms

2 (1 pound) packages cheese tortellini, cooked and drained
2 tablespoons olive oil
1 red onion, chopped
2 teaspoons minced garlic
2 portobello mushrooms, sliced
2 packages fresh spinach
2 (26 ounce) jars marinara sauce

Heat oil over medium heat. Add onion and garlic and sauté until aroma fills the kitchen. Add mushrooms and continue. Add spinach and cook until moisture is eliminated. Stir in marinara sauce and simmer briefly. Mix cheese tortellini into sauce and serve.

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