NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Cheese tortellini

6 oz Chicken sausage

0 tbsp Basil pesto

2 cup Baby spinach

0.5 cup Cherry tomatoes

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente.

• 2

  While the pasta cooks, slice the chicken sausage into rounds and halve the cherry tomatoes.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the sausage rounds, browning them for 3 to 4 minutes until golden.

• 4

  Add the cherry tomatoes to the skillet and sauté until they begin to blister and soften.

• 5

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 6

  Drain the tortellini, reserving 2 tablespoons of the pasta water, and add the pasta to the skillet.

• 7

  Remove the skillet from the heat and stir in the basil pesto, sea salt, black pepper, and the reserved pasta water to emulsify the sauce.

• 8

  Divide the mixture into bowls and garnish with the parmesan cheese to serve.