Ingredients
- 8 ounces of three cheese tortellini pasta
- 2 cups chopped kale
- 4 sliced mushrooms
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- dash of black pepper
- queso fresco
Preparation
- Season boiling water with onion and garlic powder, along with ground black pepper
- Add 8 ounces of pasta
- Simmer for 13-15 minutes, stirring occasionally
- Saute sliced mushrooms and kale in olive oil for 3-5 minues
- Drain pasta
- Add pasta to saute mixture and serve garnished with queso fresco
