Creamy Spinach Tortellini

Everyone in my family loves this recipe. It's sooo good! Well...the little boys avoid the spinach. It comes from my friend Lori, by way of a church cookbook. I like to use tortellini, but you can also substitute ravioli. I also use a little less spinach than called for. The fresh basil really adds a lot of flavor to this, but you could use 1 1/2 tsps of dried instead.

Creamy Spinach Tortellini

1 lb. frozen cheese tortellini
2 TBSPs olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
9 oz. frozen chopped spinach, thawed (I use a bit less)
1 cup tomato, chopped
1/4 cup fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
1 cup whipping cream
1/4 cup Parmesan cheese, shredded

1. Cook tortellini according to package directions; drain and return to pan to keep warm.
2. In a large frying pan over medium heat, heat olive oil. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in spinach, tomato, basil, salt, and pepper; cook another 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese.
3. Cook until mixture just comes to a boil. Reduce heat to low and mix in tortellini; cook an additional 4 minutes or until thoroughly heated.
Makes 4-6 servings