Tortellini with Tomato-Spinach Cream Sauce
Expect this recipe to change people’s minds, including those who think they don’t like spinach. My husband, who hates pasta of any kind, loved it! —Jenny Dubinsky, Inwood, WV
Takes: 30 min. • Makes: 6 servings
1 Tbsp. olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (141/2 oz.) petite diced tomatoes, undrained
5 oz. frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 tsp. dried basil ³/4 tsp. salt
1/2 tsp. pepper
1 cup heavy whipping cream
1 pkg. (19 oz.) frozen cheese tortellini
1/2 cup grated Parmesan cheese
1. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed.
2. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese. 1 CUP 404 cal., 22g fat (13g sat. fat), 80mg chol., 810mg sod., 38g carb. (6g sugars, 4g fiber), 13g pro.