Quick and simple - spicy vegetable tortelloni

As much as I would love to have enough time (and energy!) everyday to make amazing, fresh food, it does not always work out that way.  Last night was one of those evenings. Store bought  tortelloni is something we almost always have in the house.  It's quick (cooks in 2 mins!) and, with a little imagination, can be made quite interesting.  Make sure you always have freshly grated Parmesan cheese.  For the recipe below I used arrabiata filled tortelloni, but it would work just as well with most of the other flavours.

Spicy vegetable tortelloni
Serves 2, preparing and cooking time 20 mins

1 packet of tortelloni
3 tablespoons of extra virgin olive oil
big pinch of dried oregano
big pinch of dried basil
1 clove garlic
1-2 dried chillies
1 courgette
4-5 mushrooms
2 handfuls of fresh baby spinach leaves
freshly grated Parmesan cheese

Mix the oil with the oregano, basil, garlic and dried chillies and set aside.

Bring a pot of water with salt to the boil.  Cook the tortelloni for one minute less than the packet recommends.  Reserve a couple of tablespoons of the cooking water then drain.

Grate the courgettes on the coarse side of your grater.  Repeat with the mushrooms.  In a non stick pot using 1/4 of the oil mixture, cook the mushrooms on medium high heat for 3-4 mins or until most of the liquid has been cooked out of the mushrooms.  Add the courgette and cook for another minute or two while continuously stirring.

Rinse the tortelloni quickly in cold water to stop them sticking together.  Add the tortelloni to the pot along with the rest of the oil mixture, cooking water and spinach.  Mix well and cook for a further 5 minutes or until most of the liquid has evaporated and everything is piping hot.  Serve with fresh Parmesan sprinkled over the top.