September 14, 2007 at 8:36 PM CDT - Updated July 26 at 3:00 PM
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
Cook the tortelloni according to the package directions.
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.
Sprinkle with Parmesan cheese and serve.
NOTE: Find this convenient shelf-stable product right in your supermarket pasta section.