Ingredients

• ¼ cup Dried Tomato & Garlic Pesto Mix
• 6 tablespoons water, divided
• 5 tablespoons olive oil, divided
• 1 (14 ounce) package smoked sausage ring, sliced
• 1 (19 ounce) package frozen cheese tortellini, thawed
• 1 (8 ounce) package fresh sliced baby bella mushrooms
• 5 ounces fresh baby spinach leaves
• ½ cup grated Parmesan cheese, optional

Directions

1. Preheat flattop griddle to medium heat (350°F or 180°C). In small microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, 2 tablespoons water and ¼ cup oil. Microwave on HIGH 1 minute. Stir; set aside.
2. When griddle is hot, drizzle with remaining 1 tablespoon oil; add sausage. Cook, stirring occasionally, 1-2 minutes. Add tortellini and mushrooms. Cook, stirring occasionally, 1-2 minutes. Drizzle with remaining ¼ cup water and cover. Cook 1-2 minutes steaming pasta.
3. Remove cover. Add pesto and toss to coat well. Add spinach over top and cover. Cook 1-2 minutes. Remove cover and continue sautéing 2-3 minutes. Sprinkle with cheese and remove from griddle.

• Makes 6 servings.
• Tip: If desired, add 1 (10.5 ounce) package assorted colored grape tomatoes in step 3 with pesto mixture.
• Stovetop Option:

1. In small microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, 2 tablespoons water and ¼ cup oil. Microwave on HIGH 1 minute. Stir; set aside.
2. In a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage; sauté 1-2 minutes. Add in pasta and mushrooms; sauté 2-3 minutes.
3. Add water; cover and cook 1-2 minutes to steam pasta. Add pesto toss to coat well. Add spinach and continue sautéing until spinach is wilted, about 2-3 minutes. Sprinkle with cheese and remove from heat.

Nutrition

Per serving: Calories: 560, Total Fat: 37g, Sat. Fat: 11g, Cholest: 77mg, Sodium: 1,116mg, Carbs: 40g, Fiber: 7g, Sugar: 5g, Protein: 23g.