Tortellini Pineapple-Veggie-Aloe Fest

Serves 3

½ 8-ounce package refrigerated prepared cheese tortellini

2 tablespoons olive oil

2 green onions, white and light green parts chopped (¼ cup)

2 large cloves garlic, minced (2 teaspoons)

1 carrot, chopped (½ cup)

3 button mushrooms sliced (about 9 tablespoons)

¼ cup pineapple juice

½ 7-ounce bag baby spinach

2 to 4 tablespoons aloe vera juice

1 tablespoon unsweetened cranberry juice

2 tablespoons white wine

½ tablespoon agave nectar or honey, optional

½ pint cherry or grape tomatoes, halved

½ 15-ounce can cannellini beans, rinsed and drained

⅛ teaspoon Italian seasoning

Lime wedges, for garnish

2 tablespoons grated Pecorino Romano cheese, optional

1. Cook tortellini according to package directions. Drain, and set aside.
2. Heat oil in large saucepan over medium heat. Add green onions and garlic, and sauté 2 minutes. Add carrot and mushrooms, and cook 3 minutes more. Stir in pineapple juice, spinach, aloe vera juice, cranberry juice, wine, and agave nectar or honey (if using), and cook 2 to 3 minutes, or until spinach wilts.
3. Stir in tomatoes, beans, and Italian seasoning, and cook 3 to 4 minutes, or until heated through. Fold in tortellini. Divide among serving plates, and top with lime wedges and grated Pecorino Romano cheese (if using).