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Cheese Tortellini with Fresh Spinach Cream Sauce Recipe

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This recipe for Cheese Tortellini with Fresh Spinach Cream Sauce, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Dueber


2 lb. fresh or frozen cheese tortellini
6 slices cooked bacon
1 pint grape tomatoes
2 tsp. extra-virgin olive oil
1 bag (3 c.) prewashed baby spinach leaves
2 tsp. bottled minced garlic
c. half and half or cream
c. grated Parmesan cheese, plus more for garnish

Cook pasta until tender (according to pkg. directions) While water comes to boil and tortellini cooks, make the sauce. Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside.

In a deep, covered skillet, heat the oil over medium heat. Add the bacon and prewashed spinach to the pan and cover for 1-2 minutes. Toss, cover and cook for an additional minute or until spinach just wilts.

Add the garlic and tomatoes and stir for 1 minute. Reduce heat to low and add the half and half. Heat on low until pasta is ready. (Do not let boil)

Drain pasta and add to the pan. Sprinkle the parmesan cheese over the tortellini and toss with the sauce. Garnish as desired.

My notes: This recipe came from Beverly Mills and Alicia Ross (Desperation Dinners cooks). Our family likes a bit more sauce, so I use less tortellini and the recommended tomatoes. I use fresh garlic with great results about 2 cloves. I also put the Parmesan cheese in with the garlic and tomatoes to allow more time for the flavors to meld. Serves 4 (less if you make my modifications).




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