Recipe: Tortellini and Spinach Stew (serves 2)

TORTELLINI AND SPINACH STEW

9 ounces uncooked cheese filled tortellini, fresh or frozen
2 cups spinach leaves, packed
2 medium tomatoes (or 4 plum tomatoes)
2 tablespoons olive oil
2 teaspoons garlic, minced
1 cup chicken broth (or beef or vegetable broth)
2 tablespoons minced fresh basil (or 1 tsp dried basil)
1/3 cup grated Asiago or Parmesan cheese
Freshly ground black pepper for garnish

Cook tortellini according to package directions.

While tortellini is cooking, remove stems from spinach leaves and set aside. Seed and chop tomatoes and set aside.

Heat oil in a large deep skillet over medium high heat. Add garlic and cook for 1 minute. Add broth and boil gently, uncovered, for 5 minutes.

Add spinach, tomato, and basil and heat through just until spinach wilts.

Drain tortellini and add to skillet. Cook for 1 minute or until hot. Sprinkle with cheese and serve with pepper.

Makes 2 servings
Source: Meatless Dishes in Twenty Minutes by Karen A. Levin