Warm broth ladled over the fresh spinach just wilts it slightly,
just enough to still call it a salad.
1 lb. frozen cheese tortellini
1/2 cup diced onion
1/4 cup diced carrot
1 Tbsp. minced garlic
1/2 tsp. oregano
1/4 tsp. red pepper flakes
3 Tbsp. olive oil, divided
2 cups low-sodium chicken broth
3/4 cup dry white wine
1 Tbsp. fresh lemon juice
1 can chick peas (or cannellini beans), rinsed and drained
1 cup halved grape tomatoes
1/2 panko bread crumbs
1 tsp. minced lemon zest
Salt and pepper
4 cups fresh spinach, washed and stemmed
Shredded Parmesan
Cook pasta in a large pot of boiling salted water according to package directions; drain and set aside.
While pasta is cooking, saute onion, carrot, garlic, oregano and red pepper flakes in 2 Tbsp. olive oil in a large saute pan over medium low heat, until carrots and onion are slightly softened, about 5 minutes.
Stir in broth, wine and lemon juice; bring to a boil. Add pasta, beans, and tomatoes; simmer to heat through. Season with salt and pepper to taste.
Toast crumbs in 1 Tbsp. oil in a small skillet over medium heat until golden, stirring often. Toss with lemon zest and season with salt and pepper.
Place 1 cup spinach in bowl or plate. Top with broth, pasta, breadcrumbs and Parmesan.
