Creamy spinach and tortellini

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh cheese tortellini; or frozen
½ cup Onion; chopped
3 Garlic cloves; minced
2 tablespoons Olive oil; or oil
9 ounces Pkg Frozen chopped spinach; thawed; Green Giant
Iron 25%
1 cup Tomato; seeded and cubed
¼ cup Basil leaves; fresh, chopped
½ teaspoon Salt
½ teaspoon Pepper
1 cup Whipping cream
¼ cup Parmesan cheese; grated or Romano cheese

Directions

Cook tortellini to desired doneness as directed on package. Drain; rinse with hot water.

Meanwhile, in large skillet over medium heat cook onion and garlic in oil until 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. Add tortellini; mix well. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional Parmesan cheese, if desired.

Note: I sub 4 tsp dried basil for the real thing.

Nutritional Information Per Serving: Serving Size: ¼ of Recipe Percent U.S. RDA Per Serving Calories 610 Protein 35% Protein 23 g Vitamin A 60% Carbohydrate 40 g Vitamin C 35% Fat 40 g Thiamine 25% Cholesterol 223 mg Riboflavin 30% Sodium 960 mg Niacin 25% Potassium 680 mg Calcium 40% Jeanine Alfano; Montauk, NY summited the recipe.

Source: Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook Typed by Debbie Antes

Submitted By DEBRA ANTES On 12-07-94

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