Mushroom Tortellini with Spinach & Tomatoes

Cook the tortellini according to the package directions. Drain and reserve 1 cup of the cooking water.

In a large sauté pan, heat the olive oil and cook the tomatoes until soft. Add the garlic and spinach, and cook until the spinach is wilted. Add the cooked tortellini into the sauté pan and stir together, adding the reserved pasta water – a little at a time until there is enough sauce. Remove from the heat, stir in the grated Romano, and add more to the top for serving.

*Photo by @vestal_life
*Recipe by Chef Linda Duggan