Spinach Tortellini In Creamy Tomato Sauce Recipes

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
• Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
• Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

Steps:

• Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
• While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
• In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Steps:

• Heat large pot of water to boiling for pasta. (When it comes to a boil, add salt.).
• Meanwhile, heat oil in medium skillet over low heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in plum tomatoes with juice and the basil. Increase heat to medium and cook uncovered, stirring and breaking up tomatoes, until sauce is thickened, about 15 minutes. Stir heavy cream into sauce. Cook, stirring frequently, until sauce thickens again, about 5 minutes. Season with salt and pepper; keep warm.
• Meanwhile, add tortellini to salted boiling water and cook according to package directions. About 2 minutes before it should be done, add spinach and cook until tortellini is ready, about 2 minutes longer. Drain well and transfer to wide serving bowl. Spoon sauce over top, sprinkle with Parmesan cheese, and serve hot.