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Jeanine Alfano
Montauk, New York
For Florentine flair, pair cheese tortellini with spinach, tomato and basil in a creamy sauce.
Creamy Spinach and Tortellini
- Prep Time 25 min
- Total 0 min
- Ingredients 11
- Servings 4
Ingredients
- 2 (9-oz.) pkg. refrigerated or 1 (19-oz.) pkg. frozen cheese-filled tortellini
- 2 tablespoons olive or vegetable oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 (9-oz.) pkg. frozen chopped spinach, thawed, undrained*
- 1 cup cubed seeded tomato
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whipping cream
- 1/4 cup grated Parmesan or Romano cheese
Instructions
-
Step1Cook tortellini to desired doneness as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook about 4 minutes or until tender and lightly browned, stirring occasionally. Add spinach, tomato, basil, salt and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and cheese. Cook until mixture just comes to a boil.
-
Step3Reduce heat to low; stir in cooked tortellini. Cook an additional 4 to 5 minutes or until thoroughly heated. If desired, serve with additional Parmesan cheese.
Nutrition
730
Calories
40g
Total Fat
23g
Protein
70g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 730
- Calories from Fat
- 360
- Total Fat
- 40g
- 62%
- Saturated Fat
- 20g
- 100%
- Cholesterol
- 155mg
- 52%
- Sodium
- 970mg
- 40%
- Total Carbohydrate
- 70g
- 23%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 7g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 30%
- 30%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
Exchanges:
4 1/2 Starch; 1 Vegetable; 1 High-Fat Meat; 6 Fat;Tips from the
Pillsbury Kitchens
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