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

Servings: 6

Ingredients

  • Step1
  • 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

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