spinach tortellini with beans & feta

this recipe is very easy and very good and perfect for summer, as it doesn't require turning the oven on!

ingredients:

1     9 oz. pkg. cheese-filled spinach tortellini

1    15 oz. can cannellini (white kidney) beans, rinsed and drained

3/4  cup crumbled garlic and herb-flavored feta cheese (3 oz)

2     Tbsp olive oil

1     large tomato, chopped

       Ground pepper (to taste)

4     cups baby spinach

1.  cook tortellini according to package directions.  drain and return to saucepan.

2.  add drained beans, feta cheese, and olive oil to totellini in saucepan.  cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally.  add tomato; cook 1 minute more.  sprinkle black pepper.

3.  divide spinach among four dinner plates or shallow salad bowls.  top with tortellini mixture.

SERVES: 4

each serving:  448 calories, 18 g. fat (7g sat. fat), 858 mg sodium, 55 g carbo, 9 g fiber

my family loved this.  maybe a little too many beans, but overall, very delicious and easy.  enjoy!