Lemon-Bay Tortellini with Spinach & Wild Mushrooms

Cheese tortellini take on the aromatic essence of bay leaves through a delicately infused cooking water. Briny preserved lemon, smoky bacon and earthy mushrooms round out this flavorful main course pasta.

Ingredients
Serves: 6
Directions
10 mins Prep time 15 mins Cook time
10 mins Prep time
15 mins Cook time
  • Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside

  • Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of the cooking water. Discard bay leaves

  • Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic and preserved lemon peel; cook and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired

Cooking tip

Test Kitchen Tips:
Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.

•Serve with grated Parmesan cheese, if desired.

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Nutrition information

(Amount per serving)

  • Calories: 416Cholesterol: 46mg
  • Sodium: 729mgProtein: 13g
  • Total Fat: 24gFiber: 5g
  • Carbohydrate: 37g

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