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Creamy Spinach and Tortellini

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Pillsbury Kitchens
Updated Sep 23, 2008
Bake-Off® Contest 34, 1990
Jeanine Doe
Montauk, New York
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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
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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

  • Step 
    1
    Cook tortellini to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Reduce 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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