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Creamy Tortellini with Spinach

Active Time: 15 minutes
Total Time: 25 minutes • Serves: 4

1 package (20 ounces) frozen beef & pork tortellini
1 package (5 to 6 ounces) fresh baby spinach
1 pint grape tomatoes, each cut in half
1 tablespoon Schnucks extra virgin olive oil
1 container (10 ounces) savory garlic cooking creme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (optional)

1. Heat large covered saucepot of water to boiling over high heat. Add tortellini and cook as label directs. Place spinach in large colander. Reserve 1/2 cup pasta cooking water. Drain tortellini over spinach in colander.

2. Add tomatoes and oil to same saucepot; cook over medium heat 4 to 5 minutes or until tomato skins burst, stirring frequently. Stir in cooking creme and pepper; fold in tortellini and spinach. If desired, stir in salt and some reserved pasta cooking water for a thinner sauce. Makes about 8 cups.

Each serving: about 425 calories, 16 g total fat (7 g saturated), 91 mg cholesterol, 750 mg sodium, 53 g carbohydrate, 4 g fiber, 5 g sugars, 21 g protein