Easy Weeknight Tortellini with Spinach and Mushrooms

This is one of those meals that is easy to customize with what you have on hand. I always keep a big bag of frozen tortellini in the freeze. Combined with whatever veggies are available, plus some olive oil/butter, and parmesan cheese, and you have a delicious, fast meal. I serve it with some rolls and a green salad.

Ingredients:

• Frozen tortellini (enough to serve 4)
• 1 Tbsp. olive oil
• 1Tbsp. butter
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 package sliced mushrooms
• 1 package baby spinach
• 1/2 jar sundried tomatoes, packed in oil, drained and chopped
• black pepper, to taste
• parmesan cheese, for serving

Cook the tortellini according to the package directions. Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent. Add the mushrooms and cook until they release most of their moisture. Add the spinach and cook until wilted. Add the sundried tomatoes and season with pepper to taste.

Drain the tortellini and return it to the pot it was cooked in.

Add the sauteed vegetables and stir to combine. Serve with parmesan cheese sprinkled on top.