INGREDIENTS
1 20 ounce package
tortellini
3 cups
packed baby spinach
1 14 ounce can
artichoke hearts, rinsed and drained
1/2 cup
freshly shredded Parmesan cheese
1/3 cup
olive oil
3 tbsp
red wine vinegar
1 1/2 tbsp
fresh lemon juice
1 clove
garlic, minced
1 tsp
fresh thyme leaves, chopped (optional)
Salt and pepper