Servings: 4
Ingredients:
*18-20 oz. refrigerated or frozen cheese-filled tortellini
*2 Tablespoons olive oil
*1/2 cup chopped yellow onion
*3 garlic cloves, crushed or minced
*1 package (9 oz.) frozen chopped spinach
*1 cup cubed seeded Roma tomatoes
*1/4 cup fresh chopped basil (MUST be fresh! I use dry basil all the time, but this recipe specifically needs fresh.)
*1/2 teaspoon salt
*1/2 teaspoon black pepper
*1 cup heavy whipping cream
*1/4 - 1/3 cup shredded parmesan cheese
Directions:
Cook the tortelinni to desired doneness according to the package directions. Drain. Cover to keep warm.
Meanwhile, heat oil in a 10-inch skillet over medium heat until hot. Add the onion and garlic, and saute until tender. While this is going on, cut a slit (about an inch long) in the top of the spinach package to vent. Thaw by microwaving it on high for 2-3 minutes. DO NOT DRAIN THE LIQUID FROM THE SPINACH!
Once the onions are tender, add the spinach with the juices. Add the tomato, basil, salt, and pepper. Stir occasionally, and cook for 5 minutes. Stir in cream and parmesan cheese. Cook just until the mixture comes to a boil. You may have to gradually increase the heat to bring it to a boil. Stir frequently to prevent the cream mixture from burning on the bottom.
As soon as it boils, reduce the heat to low. Stir in cooked tortellini. Cook an additional 4-5 minutes on low heat or until thoroughly heated through.
