Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.
Meanwhile, melt the butter in a large skillet over medium heat and coook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.
Add the tortellini, peas, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the skillet and toss to combine.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 182 (37%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 78.2mg||24 %|
|Sodium 532.8mg||18 %|
|Potassium 630.4mg||17 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 55.9g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 497
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