Spinach Tortellini with Beans and Feta

START TO FINISH: 20 minutes MAKES 4 servings

1 9-ounce package refrigerated cheese-filled spinach tortellini

1 15-ounce can cannellini beans (white kidney beans), rinsed and drained

3⁄4 cup crumbled feta cheese with garlic and herbs (3 ounces)

2 tablespoons olive oil

1 large tomato, chopped

Ground black pepper

4 cups fresh baby spinach

1 Cook tortellini according to package directions; drain. Return tortellini to hot pan. Gently stir in drained beans, cheese, and oil.

2 Cook over medium heat until beans are heated through and cheese starts to melt, gently stirring occasionally. Stir in tomato; cook for 1 minute more. Sprinkle with pepper.

3 To serve, divide spinach among dinner plates or shallow salad bowls. Top with tortellini mixture.

PER SERVING: 448 cal., 18 g total fat (7 g sat. fat), 61 mg chol., 858 mg sodium, 55 g carb., 9 g fiber, 24 g pro.