Galicky Tortellini and Spinach Stew serves 2

[Guest guest]

Galicky Tortellini and Spinach Stew

 

9 ounces tortellini, cheese-filled, fresh, uncooked

2 cups spinach leaves, packed

2 medium tomatoes or 4 plum tomatoes

2 tablespoons olive oil

2 teaspoons garlic, minced

1 cup vegetable broth (more if you like)

2 tablespoons fresh basil, minced, or 1 tsp dried

1/3 cup Asiago cheese, grated or Parmesan cheese

freshly ground black pepper for garnish

 

Cook tortellini according to package directions. While tortellini is

cooking, remove stems from spinach leaves and set aside. Seed and chop

tomatoes and set aside. Heat oil in a large deep skillet over medium high

heat. Add garlic and cook for 1 minute. Add broth and boil gently,

uncovered, for 5 minutes. Add spinach, tomato, and basil and heat through

just until spinach wilts. Drain tortellini and add to skillet. Cook for

1 minute or until hot. Sprinkle with cheese and serve with pepper.

Serves 2.