Spinach and White Bean Tortellini

Ingredients

9 ounce package refrigerated cheese-filled spinach tortellini

15 ounce can cannellini (white kidney) beans, rinsed and drained

crumbled garlic-and-herb-flavored feta cheese (to taste)

2 tablespoons olive oil

a chopped tomato

baby spinach

Spices: Pink Himalayan Sea Salt, ground black pepper, pinch of cilantro, dill, parsley, onion powder, and an ample amount of garlic powder

Process

First, boil a pot of water and cook tortellini as directed on package. Strain and return to pot. Add spices to taste. Next, rinse and drain the can of kidney beans and add beans, feta cheese and olive oil to the pot. You will want to be sure to combine by stirring. Cook over medium heat until the beans are hot and the cheese begins to melt, gently stirring occasionally. This is a good time to cut the tomato, while everything is cooking. Add the tomato and cook for one additional minute.

Serve on top of a bed of spinach. 

This should make four servings. It is a simple, quick and tasty meal that requires little effort or planning. It is also fantastic when served cold the next day as a pasta salad. (This made for a delicious lunch at work.)