Tortellini with rapini leaves and tomatoes

Approx. 425 Calories per serving. Recipe makes 2 servings.

I had a partial package of cheese tortellini in the freezer and the rapini leaves from yesterday that I wanted to use. This recipe was a great way to combine the two. You could use pretty much any type of greens for this (kale, Swiss chard, spinach, etc.) if you don't have rapini leaves.

Ingredients

• 2 cups cheese tortellini (I used Buitoni brand)
• 3 cups rapini leaves, chopped
• 2 medium tomatoes (approx. 2 cups chopped)
• 1 clove garlic
• 1 tsp olive oil
• red pepper flakes, to taste
• water

Directions

1. Add pasta to a pot of boiling water. Boil until tender.
2. While pasta is boiling, chop tomatoes and rapini leaves.
3. Add oil, minced garlic, red pepper flakes, and greens to a skillet.
4. Cook until the greens start to get soft.
5. Add tomatoes and cook until they are soft.
6. Add cooked and drained pasta.
7. Toss until mixed and serve.