1 package (20oz) frozen or refrigerated three-cheese tortellini
4 ounces cream cheese
3 cloves chopped garlic
1 cup milk
6 tablespoons parmesan cheese
1 bag (6oz) baby spinach leaves
1 cup cherry tomatoes (quartered)
Prepare tortellini according to directions.
While tortellini cooks, melt cream cheese and garlic together in a large saucepan on low heat.
Gradually add milk to cream cheese mixture, whisking gently.
Stir in 4 tablespoons Parmesan cheese.
Add spinach, stirring to coat.
Drain pasta and add to spinach mixture in skillet.
Sprinkle with tomatoes and remaining Parmesan.
Serve and Enjoy!