Ingredients

The following ingredients have 4 Servings
  • 2 tsp(s) Extra virgin olive oil
  • 6 small Uncooked zucchini trimmed and diced
  • 1 medium Uncooked onion(s) finely chopped
  • 2 clove(s), medium Garlic clove(s) finely chopped
  • 1.5 cup(s) Store bought marinara sauce
  • 8 cup(s) Fresh baby spinach packed
  • 0.5 tsp(s) Kosher salt (or to taste)
  • 0.25 tsp(s) Black pepper freshly ground (or to taste)
  • 0.5 tsp(s) Crushed red pepper flakes
  • 6 cup(s) Frozen cheese tortellini without sauce
  • 0.5 cup(s) Shredded part-skim mozzarella cheese

Instruction

  • To make veggie sauce, heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; cook, stirring frequently, until lightly browned, about 5 minutes. Add garlic; cook, stirring, until fragrant, 45-60 seconds. Add marinara sauce, spinach, salt, pepper and red pepper flakes; stir to combine (add spinach in batches, if necessary, and add more as it wilts). Cover and reduce heat to medium; simmer until spinach wilts, about 3 minutes. Season to taste, if desired.
  • Spoon 2 c sauce into a 6-quart slow cooker and top with half of frozen tortellini; spoon 2 c sauce over top and top with remaining tortellini. Spoon remaining sauce over; sprinkle with cheese. Cover and cook on low heat until tortellini are tender, about 5 hours.
  • Serving size: 1 1/3 c