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       Volume I - October 15, 2010

Creamy Spinach and Tortellini

Serves: 4

  Download this recipe.

Garlic and basil provide the seasoning, while spinach and tomato add the color to this light-sauced tortellini main dish.

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.

Jeanine Alfano - Montauk, New York
Bake-Off® Contest 34, 1990 Prize Winner
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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