CREAMY TORTELLINI WITH SPINACH
Steps:
- 1. Heat 5- to 6-quart saucepot water to boiling over high heat. Add tortellini and cook as label directs. Place spinach in large colander. Reserve 2/3 cup pasta cooking water. Drain tortellini over spinach in colander; let stand 5 minutes to wilt spinach. 2. Meanwhile, add tomatoes and oil to same saucepot; cook over medium heat 3 to 4 minutes or until tomatoes soften and their skins burst, stirring frequently. Stir in cooking creme and parsley; gently fold in tortellini and spinach. If desired, stir in salt and pepper and some reserved pasta cooking water for a thinner sauce. Cook 1 to 2 minutes or until heated through. Makes about 8 cups.
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