Tortellini Veggie Fest

This is from the July/August 2009 Vegetarian Times, a reader recipe shared by Deb Barley of Elizabethtown, PA. Posting here for safekeeping!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (16 ounce) package  frozen  tortellini
• 2  tablespoons olive oil
• 4  green onions (1/2 c)
• 2  garlic cloves, minced
• 2  carrots, chopped (1 c)
• 5  button mushrooms, sliced (1 c)
• 7  ounces  Baby Spinach
• 1⁄4 cup white wine
• 1  pint grape tomatoes
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1⁄4 teaspoon  italian seasoning
• 1⁄4 cup pecorino romano cheese, grated

Directions

1. Cook tortellini according to package directions.
2. Heat oil in a large saucepan over medium heat. Add green onions and garlic; saute 2 minutes.
3. Add carrots and mushrooms and cook 3 minutes more.
4. Stir in spinach and wine and cook 2-3 minutes or until spinach wilts.
5. Stir in tomatoes, beans, and Italian seasoning. Cook 3-4 minutes or until heated through.
6. Fold in tortellini and serve with grated cheese on top.