|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|
Heat olive oil in dutch oven over med high heat.
Cook garlic for 30 seconds, stirring constantly.
Stir in wine, broth and Italian Seasoning.
Bring to a boil.
Add tortellini and cook for 4 minutes.
Stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted).
Add butter and Parsley.
This needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
Garnish with cheese -- and serve with crusty bread!
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