Cheese Tortellini with Spinach and Slow Roasted Tomatoes
1/2Tablespoonsalt-to add to boiling water
1bag frozen cheese tortellini16 oz. size
2cupsslow roasted tomatoes
3cupsfresh spinachwashed and roughly chopped
Drizzle of olive oil
Fresh Parmesan cheese-to taste
1. Fill a large pot 3/4 full with water. Bring to a boil. Add a 1/2 T of salt. Stir in frozen cheese tortellini. Cook until tortellini floats to the top and is soft. Drain and put tortellini in a medium bowl.
2. Stir in the slow roasted tomatoes and spinach. Drizzle with olive oil and stir again.
3. Garnish with freshly grated parmesan cheese. Serve warm.
Note-I used frozen slow roasted tomatoes. Defrost and reheat before stirring them in with the tortellini. You can use freshly roasted tomatoes, for instructions you can visit this post.