Recipe(tried): Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

1 (16 oz.) pkg. fresh or frozen tortellini
2 Tbl. olive oil or vegetable oil
1/2 c. chopped onion
3 garlic cloves, minced
1 (9 oz.) pkg. frozen, chopped spinach, thawed
1 c. cubed, seeded, fresh or canned tomato
1/4 c. chopped fresh basil or 1 1/2 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1 c. whipping (heavy) cream
1/4 c. grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm

Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 min. Add spinach, tomato, basil, salt & pepper; cook 5 min., stirring occasionally. Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low and stir in cooked tortellini. Cook an additional 4 or 5 min. or until thoruoghly heated. Serve with additional cheese if desired. 4 servings