This is a delicious Creamy Spinach and Tortellini Recipe that is sure to please your family. It is also very easy-to-make.
Here is something delicious for the pasta lovers. Enjoy this Creamy Spinach and Tortellini recipe for an easy-to-prepare weeknight dinner. Cooks up fast and everyone in the family will enjoy it. This is a great option for a meatless meal.
- 1 (16-ounce) package uncooked cheese tortellini pasta (fresh or frozen)
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 (9-ounce) package frozen spinach, thawed and chopped
- 1 large tomato, cubed
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream or whipping cream
- 1/4 cup Parmesan Cheese, freshly grated
Cook tortellini according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large frying pan over medium heat, heat olive oil. Add onion and garlic; saut4 minutes or until lightly browned. Stir in spinach, tomato, basil, salt, and pepper; cook another 5 minutes, stirring occasionally. Stir in heavy or whipping cream and parmesan cheese.
Cook until mixture just comes to a boil. Reduce heat to low and mix in tortellini; cook an additional 4 minutes or until thoroughly heated.
Remove from heat, transfer onto individual serving plates, and serve with additional parmesan cheese.
Makes 4 servings.
Sources: This Creamy Spinach and Tortellini recipe was a Pillsbury Bake-Off winner in 1990 by Jeanine Alfano of Montauk, NY. Photo courtesy of the Pillsbury.com web site.