Tortellini And Spinach Stew
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Saved in 5 recipe boxes and 3 cookbooks
Saved in 5 recipe boxes and 3 cookbooks
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This easy to follow recipe uses cheese-filled tortellini, spinach and asiago cheese to make a scrumptious dish you will love!
Metric measurements
* Nutrition Facts
Ingredients
| 9 | ounces | tortellini | cheese-filled, fresh, uncooked |
| 2 | cups | spinach | leaves, packed |
| 2 | each | tomatoes | or 4 plum tomatoes |
| 2 | tablespoons |
olive oil |
|
| 2 | teaspoons |
garlic |
minced |
| 1 | cup |
vegetable stock |
or chicken or beef |
| 2 | tablespoons |
basil |
fresh, minced or 1 tsp dried |
| 1/3 | cup | asiago cheese | or parmesan cheese, grated* |
| 1 | x | black pepper | freshly ground, to taste* |
Directions
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.
First published: 1996-01-27 last updated: 2012-03-30
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