posted by Sue Freeman 03-23-99 12:53 PM
Creamy Spinach and Tortellini
From Best of Pillsbury Cook Off Cookbook Jeannine Alfano
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 Parmesean or Romano cheese
Cook tortellini to desired doneness as directed on package. Drain and keep warm.
Heat oil in large skillet over medium 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 Parmesean cheese and cook until mixture just comes to a boil.
Reduce heat and simmer an additional 4 to 5 minutes until throughly heated. Lightly stir in tortellin and serve with additional cheese.