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Creamy Spinach and Tortellini

creamy spinach and tortellini Entree Italian
Creamy Spinach and Tortellini
  • Prep 25 min
  • Total 0 min
  • Ingredients 11
  • Servings 4

For Florentine flair, pair cheese tortellini with spinach, tomato and basil in a creamy sauce.

Updated September 23, 2008
Bake-Off® Contest 34, 1990
Jeanine Alfano
Montauk, New York

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

Steps

  • 1
    Cook tortellini to desired doneness as directed on package. Drain; cover to keep warm.
  • 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.
  • 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.

  • * To quickly thaw spinach, cut small slit in center of pouch; microwave on HIGH for 2 to 3 minutes or until thawed.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
730
Calories from Fat
360
% Daily Value
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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