Tortellini and Spinach Toss
INGREDIENTS
- 2 (9-ounce) packages fresh chicken or cheese tortellini, uncooked
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon crushed red pepper
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 cups torn spinach
- 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese
- 2 tablespoons chopped fresh or 2 teaspoons dried basil
DIRECTIONS
- 1. Cook pasta according to package directions, omitting salt and fat.
- 2. While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add garlic; cook 3 minutes. Add broth, crushed red pepper, and tomatoes; bring to a boil.
- 3. Reduce heat, and simmer for 6 minutes, stirring occasionally. Remove from heat; stir in spinach.
- 4. Drain pasta, and place in a large bowl. Add tomato mixture, and toss well. Serve with cheese and basil.
