Wednesday, July 6, 2011

Creamy Tortellini

I have made this recipe many times and it is always yummy and the kids love it and get their veggies too!  It is adapted from Kraft foods.  It uses up some spinach and tomatoes from the garden and is convenient because it uses refrigerated tortellini.
Creamy Tortellini
2 pkgs (9oz each) refrigerated cheese tortellini, uncooked
~I have used beef ravioli and that is good too
4oz pkg of cream cheese, cubed, I used light
1C milk
6T grated parmesan cheese, grated
1/4tsp black pepper, I use lots more
1bag (6oz) fresh spinach
1C quartered cherry tomatoes
I like to add in 8oz sliced mushrooms
Cook tortellini according to pkg directions.  Place cream cheese in large skillet. Cook on low heat until its melted, stirring every so often.  Whisk in milk slowly, stir in 4T of the parmesan cheese and black pepper.  Add spinach; stir to coat. Drain pasta and add to spinach mixure in skillet; mix lightly. Sprinkle with tomatoes and the rest of parmesan cheese right before serving.

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