Ingredients

1/2 pint cherry tomatoes
1 tablespoon extra-virgin olive oil
1 lb large peeled/deveined shrimp
19-20 oz refrigerated (or frozen) cheese tortellini
1 3/4 cups tomato pasta sauce (marinara)
1/2 cup white wine
4 oz fresh pre-sliced mushrooms
1 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep

– Bring water to boil for tortellini.
– Cut tomatoes into halves or quarters.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shrimp; cook 1-2 minutes or just until shrimp turn pink and opaque.
2. Cook tortellini following package instructions.
3. Stir marinara sauce into shrimp, then stir in remaining ingredients (including tomatoes). Cook 1-2 more minutes or until thoroughly heated.
4. Drain tortellini; then stir into marinara sauce. Serve. (Makes 6 servings.)

Ingredients

1 (12-oz) bag microwavable fresh green beans
3-5 sprigs fresh dill, finely chopped
2 oz feta cheese
1/8 teaspoon pepper
1/4 cup Greek vinaigrette

Steps

1. Microwave beans in bag on HIGH 4-5 minutes until tender. Chop dill (2 tablespoons); place in medium bowl. Chop feta coarsely or crumble while adding to dill.
2. Remove beans from packaging and immediately plunge into cold water to stop the cooking process; drain and pat dry.
3. Add beans to dill and feta; stir in pepper and dressing. Chill until ready to serve. Stir once before serving.