Lee-za's Creamy Spinach Tomato Tortellini

Contributed by: Lee-za Matthews

Ingredients:

• 8-oz bag Barilla tortellini or 16-oz fresh tortellini from the refrigerator section
• 1 tablespoon olive oil
• 1 lb Italian sausage or chicken (can omit if want vegetarian)
• 2 tsp minced garlic (2-3 cloves)
• 2 cups chopped fresh spinach
• 1 can petite diced tomatoes
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp dried basil
• 1 cup half-and-half
• ¼ cup grated parmesan cheese

Directions:

1. Cook tortellini according to directions on box/bag.
2. Heat olive oil in a large skillet using medium heat; add Italian sausage and cook until browned.
3. Add the garlic and sauté 1-2 minutes.
4. Add the tomatoes (undrained), spinach, salt, pepper, dried basil, half-and-half and parmesan cheese.
5. Heat through then reduce the heat to medium-low, continue to stir and cook until mixture thickens, about 5 minutes.
6. Drain the tortellini and add to the creamy mixture, serve and enjoy!

Notes from Kate: I don't know Lee-za that well, but the fact that both of the recipes she submitted call for heavy cream, I am pretty sure we'd get along great! I am looking forward to giving this recipe a try. My kids love the refrigerator tortellini but I usually end up just dumping a jar of sauce on it and calling it a day. I love that this recipe doesn't take a ton more work, but looks like it will taste 100X better. I am thinking I'll serve it with a salad (broccoli for the kiddos) and a loaf of bread. Thanks Lee-za!!