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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 26%
  • Fat: 7.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.6g
  • Carbohydrate: 34.8g
  • Fiber: 2.8g
  • Cholesterol: 24mg
  • Iron: 2.4mg
  • Sodium: 395mg
  • Calcium: 207mg

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

  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.
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