Porcini Mushroom Tortelloni With Wilted Greens

Beth Dreiling Hontzas; Buffy Hargett

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 17 Minutes

Ingredients

1 (8-oz.) package porcini mushroom tortelloni
4 bacon slices, chopped
1 small onion, chopped
1 garlic clove, minced
1/4 cup dry white wine
1 to 2 Tbsp. balsamic vinegar
1/2 cup chicken broth
1/2 cup frozen peas
2 plum tomatoes, chopped
1/2 (5.5-oz.) package baby spinach-and-spring greens mix, thoroughly washed
1/2 cup freshly shaved Parmesan cheese

Preparation

1. Prepare tortelloni according to package directions. Keep warm.

2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Add onion, and sauté 3 minutes or until tender. Stir in garlic, and sauté 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.

3. Stir in chicken broth, peas, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated. Serve over salad greens, and sprinkle evenly with Parmesan cheese.

Note: For testing purposes only, we used Barilla Porcini Mushroom Tortelloni and Fresh Express 50/50 Mix.

Note:

Marian Cooper Cairns, Birmingham, Alabama,

November 2007