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| olive oil: 1 Tbl |
| garlic: 2 cloves (chopped) |
| white wine: 1/2 cup |
| chicken broth: 0.5 oz |
| pasta (cheese tortellini): 1 lb |
| frozen chopped spinach: 28 oz |
| spinach: 6 bunches |
| Italian seasoning: 2 tsp |
| fresh basil (chopped): 2 tsp |
| unsalted butter: 1 Tbl |
Credit: www.food.com
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1
Heat olive oil in dutch oven over med high heat.
2
Cook garlic for 30 seconds, stirring constantly.
3
Stir in wine, broth and Italian Seasoning.
4
Bring to a boil.
5
Add tortellini and cook for 4 minutes.
6
Stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted).
7
Add butter and Parsley.
8
SERVE!
9
This needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
10
Garnish with cheese -- and serve with crusty bread!
