2 (9-ounce) containers portobello mushroom tortellini (such as DiGiorno)
1 tablespoon extra-virgin olive oil, divided
2 garlic cloves, minced
1 1/4 pounds Swiss chard, chopped
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Cook pasta in a Dutch oven according to package directions, omitting salt and fat. Drain; set aside, and keep warm.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add garlic; cook, stirring constantly, 1 minute or until lightly browned. Add Swiss chard, water, and salt. Cover, reduce heat to medium-low, and cook 10 minutes or until chard is tender. Increase heat to medium-high, and cook, uncovered, 3 minutes or until liquid evaporates, stirring occasionally.
Combine chard, tortellini, and pepper in a large serving bowl; toss well. Drizzle with remaining 1 teaspoon olive oil.