Tortellini Primavera
You can use either frozen or fresh spinach
Ingredients
- 9 oz. pkg. frozen cheese tortellini
- 1 Tbls. butter
- 1/2 lb. fresh mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2/3 c. milk
- 8 oz. pkg. low-fat cream cheese
- 10 oz. pkg. frozen chopped spinach (thawed & drained) or use fresh (see Note below)
- 1 t. Italian seasoning
- 1 large tomato, chopped
- 1/4 c. shredded parmesan cheese (fresh)
Instructions
Heat large pot of water to boil tortellini. Keep hot until ready to cook tortellini.
In a large nonstick skillet, coated with cooking spray, sauté the mushrooms, onion and garlic in butter or margarine, until tender.
Stir in milk; heat through. Stir in cream cheese until blended.
Then add tortellini to boiling water and cook until they start to float to the top (about 3 minutes).
While cooking tortellini, add spinach and Italian seasoning to cream cheese mixture and; heat through.
Drain tortellini; toss with sauce and tomato.
Sprinkle with parmesan cheese.
NOTE: I prefer to use fresh spinach. Heat 1-1/2 t. olive oil in a medium fry pan, heat to medium heat. Add spinach and stir until wilted (will only take about 2-3 minutes). Set aside until you need to add to the cream cheese mixture.