QueenBeeGrannyJean
11-07-2007, 06:32 PM
For supper in a snap, try this throw-together pasta dish. Vegetable broth is used to cook the tortellini and helps make a flavorful sauce when juicy canned tomatoes and spinach are added. A sprinkling of cheese provides a tasty finish.
1 (14-oz.) can reduced-sodium vegetable or chicken broth
1 (9-oz.) pkg. refrigerated cheese or mushroom tortellini
1 (14.5-oz.) can diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.
Gently stir in tomatoes; simmer 4 minutes or until tortellini
is tender. Stir in spinach 1 cup at a time just until wilted.
Stir in basil. Ladle into shallow bowls; sprinkle with cheese
and pepper.
2 (2 1/2-cup) servings
1 (14-oz.) can reduced-sodium vegetable or chicken broth
1 (9-oz.) pkg. refrigerated cheese or mushroom tortellini
1 (14.5-oz.) can diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.
Gently stir in tomatoes; simmer 4 minutes or until tortellini
is tender. Stir in spinach 1 cup at a time just until wilted.
Stir in basil. Ladle into shallow bowls; sprinkle with cheese
and pepper.
2 (2 1/2-cup) servings