Tortellini, Shrimp, and Vegetables With Spinach-basil Sauce Recipe

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Tortellini, Shrimp, and Vegetables With Spinach-basil Sauce
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  1. Do all of your ingredient preparation and set out everything before you ever turn on the stove for final preparation.
  2. This recipe is really just an Italian stir-fry.
  3. Just about everything can be done up to a day ahead and refrigerated until you are ready to cook.
  4. Bring all ingredients to room temperature before starting to cook.
  5. Cook tortellini according to package directions.
  6. Drain, toss with a little olive oil to prevent sticking, and spread on paper towels to cool.
  7. Very lightly steam spinach until slightly wilted but still bright green in color, about 1-2 minutes, rinse under cold water to stop cooking, and drain thoroughly.
  8. Steam asparagus for about 2-3 minutes, rinse under cold water, and drain.
  9. Combine parsley, basil, oregano, and scallions, and set aside.
  10. Combine wine and sherry, add bouillon granules, and stir to dissolve.
  11. Stir in cornstarch, and set aside.
  12. Heat olive oil and butter in a wok or very large nonstick skillet over medium-high heat.
  13. Add chopped onion, and cook for 1 minute.
  14. Add minced garlic, and continue cooking until garlic is fragrant and onions are slightly translucent.
  15. Increase heat to high, add shrimp, and cook, stirring constantly, for about 1 minute.
  16. Add both types of mushrooms and freshly ground black pepper, and continue cooking until the mushroom start to give up their juice.
  17. Add red bell pepper and tomatoes, and saute for 1 minute.
  18. Reduce heat to medium-high, and add parsley-basil mixture, combining thoroughly.
  19. Cook for about 2 minutes, stirring and tossing constantly.
  20. Add spinach, and stir to combine.
  21. Add cream and Parmesan cheese, and stir to combine.
  22. Add tortellini and asparagus, and toss gently.
  23. Stir wine-cornstarch mixture, and pour over all.
  24. Add Gorgonzola cheese and walnuts, and stir gently to combine.
  25. Cook until thickened and thoroughly heated through, about 2-3 more minutes, stirring gently to coat everything with the sauce.
  26. Adjust seasoning to taste with salt and more freshly ground black pepper.
  27. Pass more freshly grated Parmesan cheese on the side if desired.
  28. Serve with a crisp vinaigrette salad and hot garlic bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 968.96 Kcal (4057 kJ)
Calories from fat 443.96 Kcal
% Daily Value*
Total Fat 49.33g 76%
Cholesterol 124.16mg 41%
Sodium 1315.05mg 55%
Potassium 1773.75mg 38%
Total Carbs 84.17g 28%
Sugars 11.16g 45%
Dietary Fiber 11.47g 46%
Protein 38.66g 77%
Vitamin C 82mg 137%
Vitamin A 0.7mg 23%
Iron 16.2mg 90%
Calcium 624.5mg 62%
Amount Per 100 g
Calories 133.33 Kcal (558 kJ)
Calories from fat 61.09 Kcal
% Daily Value*
Total Fat 6.79g 76%
Cholesterol 17.08mg 41%
Sodium 180.95mg 55%
Potassium 244.07mg 38%
Total Carbs 11.58g 28%
Sugars 1.54g 45%
Dietary Fiber 1.58g 46%
Protein 5.32g 77%
Vitamin C 11.3mg 137%
Vitamin A 0.1mg 23%
Iron 2.2mg 90%
Calcium 85.9mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
  • 24

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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