Wheaton/Glen Ellyn Child Care Association

Creamy Spinach and Tortellini

1 (16-ounce) package fresh or frozen uncooked cheese tortellini pasta
2 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 (9-ounce) package frozen chopped spinach, thawed
1 large tomato, cubed
1/4 cup chopped fresh basil (I used dried basil and not that much)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream or whipping cream
1/4 cup freshly grated parmesan cheese

Cook tortellini according to package directions; drain and return to pan to keep warm. In a large frying pan over medium heat, heat olive oil. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in spinach, tomato, basil, salt, and pepper; cook another 5 minutes, stirring occasionally. Stir in heavy or whipping cream and parmesan cheese.

Cook until mixture comes to a boil. Reduce heat to low and mix in tortellini; cook an additional 4 minutes or until thoroughly heated. Remove from heat, transfer onto individual serving plates, and serve with additional parmesan cheese.

Makes 4 servings.