• 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)
  • Directions

  • 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!
  • Posted in Recipes.

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