Spinach Tomato Tortellini

This spinach tomato tortellini dish is quick and easy to make, especially when you're in a hurry and need something fast for dinner. I used fresh, refrigerated tortellini pasta (not the dried) and it tastes just like homemade.

First, cook the pasta according to package instructions, drain and set it aside. Then, make the sauce in a large skillet, add the tomatoes and spinach, toss in the pasta, and you're done! Really, the best part about this dish is that it comes together in 30 minutes from start to finish. It’s just that easy! And you'll enjoy the amazing pasta flavor along with that creamy,

cheesy goodness, loaded with fresh spinach and juicy tomatoes. Enjoy!

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SPINACH TOMATO TORTELLINI

Ingredients:

• 18 ounces tortellini pasta

• 1-2 tablespoons olive oil

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 1/2 cups heavy cream (or half & half)

• 3 ounces cream cheese

• 1 (14.5-ounce) can petite diced tomatoes

• 5 ounces spinach, roughly chopped

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes, optional

• 1/2 cup grated Parmesan

• Salt and ground black pepper, to taste

Instructions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Heat oil in a large skillet over medium high heat. Add onion and cook until translucent, about 3-4 minutes; add garlic, and cook until fragrant, about 1 minute.

3. Stir in diced tomatoes. Mix in heavy cream (or half & half) and cream cheese. Bring to a slight boil, then reduce heat to medium low, stirring frequently until sauce is smooth.

4. Add spinach, basil, oregano, and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally until spinach begins to wilt, about 2 minutes.

5. Mix in Parmesan, and cook, whisking constantly until slightly thickened, about 3-4 minutes. Season with salt and pepper. Stir in tortellini pasta and gently toss to combine.