9/14/07 - Tortelloni Toss

Tortelloni Toss
2 to 3 servings

1 (8-ounce) package ricotta and spinach tortelloni (see Note)
1 tablespoon olive oil
1 teaspoon fresh chopped garlic
1/2 cup sun-dried tomatoes, slivered
3 cups fresh baby spinach (1/2 a 6-ounce bag)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shredded Parmesan cheese

  1. Cook the tortelloni according to the package directions.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the sun-dried tomatoes, spinach, salt, and pepper, and sauté for 1 minute. Add the warm tortelloni and cook for 1 to 2 more minutes.
  3. Sprinkle with Parmesan cheese and serve.

NOTE: Find this convenient shelf-stable product right in your supermarket pasta section.

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