I stole this yummy pasta dish from The Taste of Home Cookbook who stole it from Barbra Stanger from West Jordan, UT. This colorful pasta dish can be a main dish or a side dish. Try using tri-color tortellini for more color and flavor.
Did you know? Shape is the main difference between the types of pasta. Tortellini means “little twists.”² (see more trivia in the Trivia tab)
Cook 1 package (16 oz) frozen cheese tortellini according to package directions. I like the tri-color (spinach, tomato and wheat) mixture.
Meanwhile; in a large skillet, sauté 1 chopped small onion in 2 tbsp olive oil over medium low heat
until tender and translucent.
To the onions, add 3 minced garlic cloves; cook 1 minute. Add 1 package (10 oz) frozen chopped spinach (thawed and squeezed dry), 1 ½ tsp dried basil, 1 tsp salt and ½ tsp pepper.
Then pour in an entire can (14 ½ oz) diced tomatoes, don’t drain the can. You want the juices from the tomatoes for the sauce.
Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
Stir in 1 ½ cups heavy whipping cream,
and ½ cup Parmesan cheese.
Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until thickened.
Pour sauce over cooked tortellini
Gently stir to combine pasta and sauce
Serve immediately as a side dish or main dish.
Tortellini with Tomato Cream Sauce
A bright, colorful pasta dish that can be a side dish or main entrée. Cheese tortellini served with a spinach, onion, garlic and tomato cream sauce. Quick and easy to make, great for a weeknight meal.
Ingredients
- 1 package (16 oz) frozen cheese tortellini
- 1 small onion, chopped
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 can (14 ½ oz) diced tomatoes, undrained
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 ½ tsp dried basil
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups heavy whipping cream
- ½ cup Parmesan cheese
Instructions
-
Cook tortellini according to package directions. Meanwhile; in a large skillet, sauté onion in oil until tender. Add garlic; cook 1 minute. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
-
Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until thickened.
Recipe Notes
I use tri-color tortellini; I like the colors and flavor they add to this dish. I use the milk I have on hand (which is normally skim milk), the sauce will be a little runnier but tastes just as good.