Tortellini with Vegetable Sauce

July 29, 2013

An easy pasta that is great with many different vegetables and is perfect for using up veggies in the fridge.

1 large head of cauliflower, cleaned and finely chopped, including the upper stems
1 pint size container of grape tomatoes (or you could substitute 1 15oz. can of diced tomatoes with juice)
1 large onion or 2 small-medium onions
2 medium carrots, medium diced, or may use baby carrots chopped
2 large celery ribs, chopped
3 mushrooms
4 cloves of garlic, minced
2 tbsp olive oil
1 tbsp of Italian seasoning/herb blend
2 tsp salt blend like Goya Adobo with pepper- or to taste
1 pound pasta of choice
1/2 cup cream or half and half
4 large handfuls of spinach, chopped (or may use 1 small package of frozen spinach); may use another type of greens
1/2 cup parmesan cheese, shredded
1/2 cup romano cheese, shredded
3 low fat string cheese sticks, pulled into strings and then chopped (optional), or 1/4 cup of shredded mozarella cheese
2 tbsp chopped parsley for garnish

In a large covered skillet, generously drizzle olive oil over the vegetables and season with seasoned salt blend and crushed Italian seasoning. After it has begun to cook and soften a little, cover the pan...
See the full directions on my site

Nutritions

Calories
644

Sodium
1798mg
74% DV

Fat
40g
62% DV

Protein
47g
95% DV

Carbs
19g
6% DV

Fiber
7g
30% DV