Tortellini with sundried tomatoes and capers
- 1 pack Mitsides Tortellini with Cheese
- 1 cube Mitsides Natural Vegetable Bouillon
- 6-7 sundried tomatoes, drained and thinly sliced
- 1 bunch spinach, chopped
- 1/3 cup leeks, thinly sliced
- 3 Tbsp pine nuts
- 1 Tbsp capers
- 1 tsp Italian seasoning
- ¼ cup fresh cream
- 2-3 Tbsp olive oil
In a medium sized saucepan with boiling water, add the bouillon cube. When dissolved, add the Tortellini, cook following pack instructions and then drain.
Meanwhile, in a frying pan, heat the olive oil. Add leeks, sundried tomatoes, pine nuts, capers and seasoning. Cook for 2-3 minutes. Add spinach and cook for another minute until wilted. You can add more oil if you like.
Add the cooked tortellini and fresh cream and mix well. Serve while hot!