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Creamy Spinach and Tortellini |
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Serves: 4 Print this RecipeJeanine Alfano - Montauk, New York Bake-Off® Contest 34, 1990 Prize Winner 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. Nutrition Per Serving: Calories 670; Protein 25g; Carbohydrate 62g; Fat 37g; Sodium 1080mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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