Creamy Spinach & Tomato Tortellini- Ivalou

1 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