Creamy Spinach and Tortellini
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1 pound uncooked fresh or frozen cheese tortellini
2 tablespoons olive oil or vegetable oil
1/2 cup chopped onions
3 garlic cloves, minced
1 (9-ounce) package frozen leaf spinach in a pouch, thawed
1 cup cubed, seeded tomatoes
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup whipping cream
1/4 cup grated Parmesan cheese 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.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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