Tuesday, April 12, 2011

Tortellini with Tomato-Cream Sauce

I'm in love with this so I had to share it!


1 package (16 ounces) frozen cheese tortellini (I used ravioli in this case)
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional


Cook tortellini according to package directions. Meanwhile, in a large skillet, sauté onion in oil until tender. Add garlic; cook one minute longer. Add the tomato, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed (about 3 minutes).

Stir in cream and cheese. Bring to boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.

Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

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