Lemon-Bay Tortellini with Spinach & Wild Mushrooms
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

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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

  • 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

Nutrition information (per Serving)

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