Cheese Tortellini with Spinach and Slow Roasted Tomatoes
- 1/2 Tablespoon salt-to add to boiling water
- 1 bag frozen cheese tortellini (16 oz. size)
- 2 cups slow roasted tomatoes
- 3 cups fresh spinach, washed and roughly chopped
- Drizzle of olive oil
- Fresh Parmesan cheese-to taste
- This recipe is vegetarian
- Produce
- Spinach, fresh (3 cups)
- Tomatoes (2 cups)
- Cooking & Baking
- Olive oil (1 Drizzle)
- Pasta & Grains
- Cheese tortellini, frozen (1 bag)
- Drinks
- Salt-to add to boiling water (1/2 Tablespoon)
- Dairy
- Parmesan cheese, Fresh (1)
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Published June 4, 2010 (2 years ago).
11 people saved this recipe.
