Tortellini And Spinach Stew
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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!
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 |
|
| ⅓ | 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.
