Cheese Tortellini In Creamy Marinara

Ingredients

• Cheese Tortellini

  Artisola

  340g

• Fire Roasted Crushed Tomatoes

  Muir Glen

  793g

• Mediterranean Blend Extra Virgin Olive Oil

  365 Whole Foods Market

  2 tbsp or 200g

• Balsamic vinegar

  1 tbsp or 16g

• Garlic powder

  Spices

  2 tsp or 6g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 tsp or 6g

• Organic Baby Spinach

  Compliments

  3 cup or 90g

• Basil

  Fresh

  8 leaf, whole or 4g

• Goat Milk Cheese, Chevre

  Vermont Butter & Cheese Company

  4 servings or 113g

Directions

1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it.
2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.