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4 servings
suggest servings
| 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 |
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.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 355mg | 15% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 6% |
| Sugars 2.0g | |
| Protein 5.0g | 11% |
| Vitamin A | 62% | Vitamin C | 22% | |
| Calcium | 7% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...
for a tangier version sub tomatos for canned pimentos.
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