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Tortellini with Spinach and Cherry Tomatoes

Becky Luigart-Stayner; Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups)
Use any flavored tortellini or ravioli in this recipe. Spinach and cherry tomatoes add color, flavor and nutrition to this simple pasta dish.

Ingredients

  • 1 (9-ounce) package fresh three-cheese tortellini
  • 2 teaspoons olive oil
  • 2 teaspoons bottled minced garlic
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fat-free, less-sodium chicken broth or vegetable broth
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 1 (6-ounce) package fresh baby spinach

Nutrition Information

  • calories 254
  • caloriesfromfat 26 %
  • fat 7.4 g
  • satfat 3.1 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 11.6 g
  • carbohydrate 34.8 g
  • fiber 2.8 g
  • cholesterol 24 mg
  • iron 2.4 mg
  • sodium 395 mg
  • calcium 207 mg

How to Make It

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

  2. While tortellini cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper; sauté 30 seconds.

  3. Add tomatoes, broth, basil, salt, and baby spinach to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.