ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tortellini-and-Spinach Toss

Yield 6 servings (serving size: 1 1/3 cups pasta, 4 teaspoons cheese, and 1 teaspoon basil)

Ingredients

  • 2 (9-ounce) packages fresh chicken or cheese tortellini, uncooked
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon crushed red pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 cups torn spinach
  • 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil

Nutrition Information

  • calories 317
  • caloriesfromfat 21 %
  • fat 7.3 g
  • satfat 2.3 g
  • monofat 3.1 g
  • polyfat 1.3 g
  • protein 15.2 g
  • carbohydrate 47.8 g
  • fiber 2.9 g
  • cholesterol 38 mg
  • iron 3.3 mg
  • sodium 856 mg
  • calcium 161 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat.

  2. While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add garlic; cook 3 minutes. Add broth, crushed red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Remove from heat; stir in spinach.

  3. Drain pasta, and place in a large bowl. Add tomato mixture, and toss well. Serve with cheese and basil.