Tortellini with Tomato-Cream Sauce
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender.
Add garlic; cook 1 minute longer.
Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings.
Recipe found here: Tortellini with Tomato-Cream Sauce