CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE

CHEESE TORTELLINI WITH FRESH SPINACH CREAM SAUCE image

Categories Pasta

Yield 6

Number Of Ingredients 7

Previous Next

2 lb. fresh or frozen cheese tortellini
1 pint grape tomatoes
2 tsp. extra-virgin olive oil
1 bag (3 c.) prewashed baby- spinach leaves
2 tsp. bottled minced garlic
1/2c. half-and-half or cream
1/4c. grated Parmesan cheese, plus more for garnish

Steps:

Bring 21/2quarts lightly salted water to a boil in a covered 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until tender, according to package directions. While water comes to a boil and the tortellini cooks, make the sauce: Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. In an extra-deep 12-inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, then toss, cover and cook for an additional minute or until the spinach just wilts. Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half-and-half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well. Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce. To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired.