Tortellini with Spinach and Cherry Tomatoes

Becky Luigart-Stayner; Jan Gautro
Use any flavored tortellini or ravioli in this recipe. Spinach and cherry tomatoes add color, flavor and nutrition to this simple pasta dish.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

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

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

Note:

Mike Wilson,

September 2002