Tortellini with Spinach and Parmesan Cream Sauce

From the kitchen of One Perfect Bite... I've been out of commission for most of the day. My head feels like a watermelon and I suspect the odds of my winning the day's Miss Congeniality contest are nil. It's nothing serious, just a nasty summer cold and medication that has given me sleeping sickness. The Silver Fox, bless him, made dinner tonight, and that proves two things. He is, of course, a great guy, but it also speaks volumes about how easy this dish is to prepare. The recipe comes from the Taste of Home site and it was perfect for our appetites tonight. He pretty much followed their recipe, but used fresh basil in place of dry and replaced the heavy cream with a non-fat half and half. After the fact, we both think the dish also could use less spinach. Half the frozen block would be plenty and 1 pound of wilted fresh baby leaves would be even better. I suspect that when made with a full compliment of heavy cream, this dish rivals the richness of an Alfredo sauce. It nice to have recipes like this in the hopper for insanely busy days. They are fast and delicious, and, if you can get past all that heavy cream, you can have dinner on the table in minutes. This recipe will not be to all tastes, but it is definitely worth a try. Here's how the dish is made.

Tortellini with Spinach and Parmesan Cream Sauce ...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine

Ingredients:
1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Directions:
1) Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, spinach, basil, salt and pepper.
2) Cook and stir over medium heat until liquid is absorbed, about 3 minutes. Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
3) Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings

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