Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

1 lb. uncooked fresh or frozen cheese tortellini

2 Tb. Olive oil or vegetable oil

½ cup chopped onion

3 garlic cloves, minced

1 (9 oz.) package frozen spinach in a pouch, thawed

1 cup cubed, seeded tomato

¼ cup chopped fresh basil or 1 ½ teaspoons dried basil leaves

½ tsp. salt

½ tsp. pepper

1 cup whipping cream

½ cup grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm.

Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes. Add spinach, tomato, basil, salt, and pepper; cook 5 minutes stirring occasionally. Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low; stir in cooked tortellini. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional parmesan cheese, if desired.

Yield: 4 Servings

Goes great with baguette bread!