posted by Jennifer A 01-27-100 11:52 AM
from one of the Pillsbury cookbooks
Creamy Spinach and Tortellini
1 lb. uncooked fresh or frozen cheese tortellini
2 tablespoons olive oil or veggie oil
1/2 cup chopped onion
3 garlic cloves, finely minced
1 (9 oz) pkg. frozen spinach chopped, thawed and squeezed dry
1 cup cubed, seeded tomato
1/4 cup chopped fresh basil or 1 1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
1 cup whipping cream
1/4 cup grated Parmesan or Romano cheese
Cook tortellini to desired doneness as directed on package. Drain and keep warm.
Heat oil in large skillet over med. heat until hot. Add onion and garlic and cook until tender and lightly browned about 4 minutes. Add spinach, tomato, basil, salt and pepper and cook 5 minutes, stirring occasionally.
Stir in whipping cream and Parmesan cheese and cook until mixture just comes to a boil. Reduce heat and simmer an additional 4 to 5 minutes until thoroughly heated. Lightly stir in tortellini and serve with additional cheese.