Spinach Tomato Tortellini

2 - 9 oz packages of three cheese tortellini (Buitoni is the brand I prefer)
2 tsp. olive oil
2 teaspoons minced garlic
1 1/2 c. chopped fresh spinach
1 small shallot, finely diced
1 can petite diced tomatoes
1 tsp. salt
1/2 tsp. pepper
2 tsp. basil
2 Tbsp. flour
1 1/2 c. Fat Free Coffee Mate Creamer or Half n Half
1/4 c. grated parmesan cheese
1 can tomato soup
Boil tortellini noodles for 9 minutes.  
Add a drizzle of olive oil to keep the tortellini from sticking together.
While noodles are cooking, heat 1 tsp. of the olive oil in skillet over medium heat. 
Add the minced garlic, spinach and shallot to oil and cook for 1-2 minutes.
Pour in the can of diced tomatoes and bring to a simmer.  Add salt, pepper and basil.
In a separate bowl, mix flour and cream.  Use a whisk so it's well blended.
Add cream mixture to the skillet along with parmesan cheese and tomato soup.
Bring to a simmer and add to the cooked and drained tortellini noodles.
FYI:  Pictured below is the tortellini that I buy.  
It's usually found in the refrigerated pasta section, it is not frozen.

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