Thursday, September 18, 2008

Spinach & Tomato Tortellini

Makes 4 Servings

2 cups dried, refrigerated or frozen cheese-filled tortellini
2 tablespoons olive oil
1/2 cup chopped onion
3 garlic cloves, minced
10 oz frozen chopped spinach, thawed -or- 1 cup fresh chopped spinach
1/2 cup chopped tomato -or- 1/2 cup sundried tomatoes
2 tablespoons basil
1 tablespoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup whipping cream
1/4 cup parmesan


Cook tortellini according to package directions. Heat oil in large skillet over medium heat until hot. Add onion and garlic and saute about 3 minutes or until tender and lightly browned, stirring occasionally. Add spinach, tomato, basil, oregano, salt and pepper. Cook 5 minutes, stirring occasionally. Stir in whipping cream and cheese. Cook until mixture just comes to a boil. Reduce heat to low and stir in cooked tortellini. Cook an additional 4 to 5 minutes or until thoroughly heated. Sprinkle more parmesan on top.

This is another family favorite. It's a regular on my menu and we sometimes eat it as is, meatless, and other times we add some grilled Italian sausage links or grilled chicken strips to the top of it. Either way it is a very tasty and fulfilling meal and you will leave the table stuffed!

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