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Lemon Bay Tortellini with Spinach and Wild Mushrooms

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Lemon Bay Tortellini with Spinach and Wild Mushrooms

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes 6 servings.

Cheese tortellini take on the aromatic essence of bay leaves through a delicately infused cooking water. Briny preserved lemon, smoky bacon and earthy mushrooms round out this flavorful main course pasta.

Ingredients

  1/2 preserved lemon

  2 McCormick® Gourmet Collection Turkish Bay Leaves

  1 package (12 ounces) cheese tortellini

  2 cups frozen leaf spinach, unthawed

  4 strips bacon

  1 medium shallot, finely chopped

  1/4 cup olive oil

  8 oz sliced assorted mushrooms

  1 tsp minced garlic

   Grated Parmesan cheese (optional)

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Directions

Remove and discard pulp from preserved lemon. Rinse peel to remove excess salt. Coarsely chop peel (about 2 tablespoons). Set aside.

Bring water and bay leaves to boil in large saucepot. Stir in tortellini. Cook as directed on package, adding frozen spinach during last minute of cooking. Drain, reserving 1/4 cup of the cooking water. Discard bay leaves.

Meanwhile, cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Crumble bacon; set aside. Add shallots to bacon drippings; cook and stir 3 minutes. Add oil, mushrooms, garlic and preserved lemon peel; cook and stir 3 minutes or until mushrooms are tender. Add tortellini mixture and reserved cooking water; toss to mix well. Sprinkle with bacon. Serve with grated Parmesan cheese, if desired