Creamy Spinach and Tortellini

As you know, I love pasta, but really enjoy doing things a little differently once in awhile. I made this tortellini dinner from Cooking for Comfort, and it was indeed comforting. The spinach and tomatoes really rounded out the dinner and made me feel slightly less guilty for consuming a ginormous bowl of tortellini. This was nice and fast - boiling the water for the tortellini was the "long" part. The rest came together as the tortellini were cooking. Delicious, and I will for sure make this again.


Ingredients

• 20 ounce family size package fresh cheese tortellini
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, pressed
• 1 (9 ounce) package frozen chopped spinach in pouch, thawed
  
• 14 ounce can fire roasted tomatoes
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup whipping cream
• 1/2 cup grated Parmesan cheese

Cook tortellini to desired doneness as directed on package. Drain and return to pot.

Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes. Add spinach, tomato, basil, salt, and pepper, cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil. Pour sauce over tortellini and stir gently to coat. Serve with additional grated parmesan cheese.