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Celentano® Cheese Tortellini with Spinach, Tomatoes, and Mushrooms


1-13oz. package Celentano® Cheese Tortellini

2 Tbsp. olive oil

2 tsp. minced garlic

½ tsp. red pepper flakes

1-8oz. package of sliced mushrooms

1 pint of cherry or grape tomatoes

1-6oz. package fresh baby spinach

¼ cup low-sodium chicken broth 


Prepare tortellini according to the package instructions. Warm oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, and sauté until fragrant, about 2 minutes. Raise heat to medium; add mushrooms and cook, stirring, until tender, about 4 minutes. Add tomatoes and sauté 2 minutes. Pile spinach on top and cover. Reduce heat to low and simmer until spinach has wilted, about 3 ½ minutes. Pour in broth, season with salt and pepper and stir to combine. Add tortellini to the skillet, and stir gently to blend. If desired, sprinkle with parmesan cheese.