SPINACH TORTELLINI ...p76

I just love the versatility of tortellini.  You can add just about anything to it and it will taste great.  Here spinach, tomatoes and onions combine with cheese tortellini to make a great hot pasta entree.  The critic wasn't really wild about all the spinach, would have preferred it as a side dish.  Truth be told, if it looks like greens, I better leave it out, as she has a real distaste for collards, mustard, or anything akin to "greens."




Hardy Appetit!
SPINACH TORTELLINI

1 lb. frozen or fresh cheese tortellini
1/2 cup onion, chopped
2-3 garlic cloves, minced
2 T vegetable oil
3 cups frozen cut-leaf spinach
1 1/2 cups milk
1 cup tomato, chopped
1 1/2 tsp. dried basil leaves
1/2 tsp. salt, pepper
2 T flour
1/4 cup parmesan cheese

Cook tortellini, drain, rinse.  Thaw spinach and drain well.  Meanwhile in large skillet, over medium heat, cook onion and garlic in oil until lightly browned.  Add spinach, tomato, basil, salt & pepper.  Cook 3-4 min.  In small bowl, using wire whisk, blend flour and milk.  Stir milk mixture and cheese into spinach mixture.  Reduce to low, cook 2 min.  Add tortellini and mix well.  Cook 4-5 min. more.