Tortellini-and-Spinach Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (9-ounce) packages fresh chicken or cheese tortellini, uncooked |
2 teaspoons olive oil |
4 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1/4 teaspoon crushed red pepper |
2 (14.5-ounce) cans diced tomatoes, undrained |
2 cups torn spinach |
1/2 cup (2 ounces) grated fresh romano or parmesan cheese |
2 tablespoons chopped fresh or 2 teaspoons dried basil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add garlic; cook 3 minutes. Add broth, crushed red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally. Remove from heat; stir in spinach.
3. Drain pasta, and place in a large bowl. Add tomato mixture, and toss well. Serve with cheese and basil.
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