Tri-Colour Tortellini with Spinach and Tomato
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25 Min
Prep : 25 Min
This recipe is inspired by the region of Lazio in Italy.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (300 g) refrigerated cheese tortellini, uncooked
2
2 Tbsp. extra virgin olive oil
3
1-1/2 cups tightly packed baby spinach leaves
4
1 large plum tomato, seeded, chopped
5
1 small garlic clove, minced
6
2/3 cup Classico Alfredo di Roma Alfredo Pasta Sauce
7
1/4 cup Kraft 100% Parmesan Shredded Cheese
8
1 Tbsp. each chopped fresh basil and parsley
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How do I make it ?
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Step 1
Cook pasta as directed on package, omitting salt. Step 2
Meanwhile, heat oil in large nonstick skillet on medium heat. Add spinach, tomatoes and garlic; cook and stir 30 sec. to 1 min. or just until spinach is softened but not wilted. Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring frequently. Step 3
Drain pasta; place in large bowl. Add sauce mixture, cheese and herbs; mix lightly. Kraft Kitchen Tips!
Variation
Prepare using Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce.
Special Extra
Sprinkle with 2 Tbsp. Oscar Mayer Real Bacon Bits before serving.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value
Fat 17 g
Saturated fat 5 g
25 %
Cholesterol 45 mg
Sodium 640 mg
27 %
Carbohydrate 41 g
Fibre 3 g
Sugars 3 g
Protein 11 g
Vitamin A
35 %
Vitamin C
15 %
Calcium
15 %
Iron
20 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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