main dishes

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.
10m
PREP TIME
15m
COOK TIME
416
CALORIES
9
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 6 Servings

  • 1/2 preserved lemon
  • 2 McCormick Gourmet™ Organic Turkish Bay Leaves
  • 1 package (12 ounces) cheese tortellini
  • 2 cups frozen leaf spinach, unthawed
  • 4 strips bacon
  • 1 medium shallot, finely chopped
  • 1/4 cup olive oil
  • 8 ounces sliced assorted mushrooms
  • 1 teaspoon minced garlic

INSTRUCTIONS

  • 1 Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside
  • 2 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
  • 3 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

TIPS AND TRICKS

Serve with grated Parmesan cheese, if desired.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes