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
- 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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