Wednesday, October 17, 2007

Tortellini with Spinach and Cherry Tomatoes

1 (9 oz) pack Three-Cheese Tortellini
2 tsp Olive Oil
2 tsp Minced Garlic
1/2 to 3/4 tsp Crushed Red Pepper
2 cups Cherry Tomatoes- halved
1/4 cup Fat-Free, Low-Sodium Chicken Broth
1 tbsp Fresh Basil- chopped
1/4 tsp Salt
1 (6 oz) package Fresh Baby Spinach

Cook tortellini according to package directions. While tortellini cooks, heat oil in large non-stick skillet over medium-high heat. Add garlic and red pepper; saute 30 seconds. Add tomatoes, broth, basil, salt, and baby spinach to pan. Cook 2 minutes or until baby spinach wilts. Stir in tortellini and cook 1 additional minute.

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