Ingredients
The following ingredients have 4 Servings
- ¾ package spinach and ricotta tortelloni
- 1 small onion (chopped)
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves (minced)
- 14.5 ounce canned diced tomatoes (+ 1/2 can of water)
- 6 ounces fresh spinach
- 1 ½ teaspoons dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pint heavy cream
- ½ cup parmesan cheese (grated + extra for garnish)
Instruction
- Cook tortelloni according to package directions.
- Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt, and pepper. Add in a bag of fresh spinach and stir to wilt and incorporate into the onion and tomato mixture.
- Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, until tortelloni is ready to add in.
- Reserve ½ cup of the pasta water and drain tortellini. Simmer for 8 to 10 minutes to allow the flavors to meld into the pasta.