Tortellini with Tomato-Spinach Cream Sauce

Simple & Delicious - - ON THE MENU -

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.

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