Creamy Spinach (or Broccoli) and Tortellini

I liked the idea Margie had of posting a recipe on her blog, and so I thought it would be fun to borrow that idea and put favorite recipes I have onto my blog every once in a while.

This is one of my favorite recipes, I got it from a friend when I was living in Centerville Utah. It's really easy, and kids seem to really like it, even though it is strong in flavor.

Creamy Spinach and Tortellini

I use my wok to cook this dish, as it tends to make less of a mess, but a skillet works fine.

1lb. uncooked fresh or frozen cheese tortellini
2 Tb. Olive oil or vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 (9 oz) package spinach in a pouch, thawed or 1/2 to 1 package (9 oz) of broccoli
1 cup cubed, seeded tomato
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1 cup whipping cream
1/2 cup greated Parmesan or Romano cheese

Substituions:
spinach seems to give a creamier taste to the dish, however I'm not a spinach fan, so I use broccoli instead-not as creamy, but I like it.
of course you can substitute garlic powder for fresh garlic if you don't have the fresh garlic.
Ryan doesn't like tomatoes, so i normally leave that out, but it tastes better with the tomato.
Youcan use fresh parmesan cheese or you can use the kind that comes pre-grated in the can (the normal kind you use for spaghetti).

Instructions:
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 four minutes (stir frequently so you don't burn the garlic- i suggest cooking the onion for a while before adding the garlic). Add spinach (or broccoli), tomato, basil, salt, and pepper; cook 5 minutes stirring occasionally. Stir in whipping cream and parmesan cheese; cook until mixture comes to a boil. do not stir a great deal or else parmesan cheese will start to clump together. Reduce heat to low; stir in cooked tortellini (stir only enough to coat all of the tortellini). Cook an additional 4-5 minutes (without stirring so cheese won't clump) until thoroughly heated. Serve with additional parmesan cheese, if desired.

Yield: 4 servings

Goes great with baguette bread!