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Tortellini with Spinach and Cherry Tomatoes

Source of Recipe


Cooking Light-9/02






List of Ingredients



• 1 (9 ounce) package fresh three-cheese tortellini
  
• 2 teaspoons olive oil
  
• 2 teaspoons bottled minced garlic
  
• 1/2 to 3/4 teaspoons crushed red pepper
  
• 2 cups cherry tomatoes, halved
  
• 1/4 cup fat-free, less-sodium chicken broth or vegetable broth
  
• 1 tablespoon chopped fresh basil
  
• 1/4 teaspoon salt
  
• 1 (6 ounce) package fresh baby spinach
  






Instructions



1. Cook tortellini according to package directions, omitting salt and fat.
   
   
2. While tortellini cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and red pepper; saute 30 seconds.
   
   
3. Add tomatoes, broth, basil, salt amd baby spinach to pan; cook 2 minutes or until spinach wilts. Stir in tortellini; cook 1 minute.
   
   
4. Yield: 4 servings (serving size: 1 1/2 cups). 254 cal, 7.4g fat, 11.6g pro, 34.8g carb, 2.8g fiber, 24mg chol, 2.4g iron, 395mg sod, 207mg calc.