Tuesday, October 16, 2007

Creamy Spinach and Tortellini

1 (16 oz) package Fresh or Frozen Uncooked Cheese Tortellini
2 tbsp Olive Oil
1/2 cup Onion- chopped
3 Garlic Cloves- chopped
1 (9 oz) package Frozen Chopped Spinach- thawed
1 Large Tomato- cubed
1/4 cup Fresh Basil
1/2 tsp Salt
1/2 tsp Pepper
1 cup Reduced Fat Whipping Cream
1/4 cup Freshly Grated Parmesean Cheese

Cook tortellini according to package directions; drain and return to pan to keep warm. In large pan over medium heat, heat olive oil. Add onion and garlic; saute 4 minutes or until light brown. Stir in spinach, tomato, basil, salt and pepper; cook another 5 minutes, stirring occasionally. Stir in whipping bream and parmesean cheese. Cook until mixture comes to a boil. Reduce heat to low and mix in tortellini and cook another 4 minutes until thoroughly heated. Remove from heat and transfer to individual serving plates and top with additional parmesean cheese.


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