Creamy Spinach & Tomato Tortellini- Ivalou

CREAMY SPINACH & TOMATO TORTELLINI-Ivalou

• I pkg. 16 oz. Tortellini
• 2 Tbsp. Olive oil
• ½ c. Chopped onion
• 3 cloves minced garlic
• 1 pkg. 9 oz. frozen, chopped spinach, thawed
• 1 c. chopped fresh tomatoes or canned
• ¼ c. chopped fresh basil or 1 ½ tsp. dried basil leaves
• ½ tsp. salt½ tsp. pepper
• ½- 1 c. whipping (heavy) cream
• ¼ c. grated parmesan cheese
  • Cook tortellini to desired doneness as directed on package. Drain; keep warm.  Meanwhile, heat oil in lg. skillet over med. Heat until hot and add onion and garlic; cook until tender and lightly browned, 
    about 4 minutes.
  • Add spinach, tomatoes, basil, salt and pepper; cook 5 minutes, stirring occasionally.  Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil.  Reduce heat to low & stir in tortellini. Cook an additional 4-5 minutes or until heated through.  –serve with additional cheese if desired.   Serves 4