Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini

Ingredients

• Sun-dried tomatoes

  Packed in oil, drained

  ¼ cup or 28g

• Red Bliss, Olive Oil, Sun-Dried Tomatoes & Balsamic Vinegar

  Terra Chips

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Spinach

  Raw

  85g

• Half and Half

  Meijer Grade A

  1 serving or 100g

• Salt

  Table

  ¼ tsp or 2g

• Paprika

  Spices

  ⅛ tsp or 0.3g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Basil

  Fresh

  600g

• Tortellini

  Pasta with cheese filling

  2 cup or 216g

• Parmesan cheese

  Grated

  100g

Directions

1. Heat sun-dried tomatoes and 1 tablespoon of oil in a large skillet on medium heat, add minced garlic and cook for about a minute. Add fresh spinach and continue cooking and stirring on medium heat until spinach just starts to wilt. Add half and half, 1/4 teaspoon of salt, paprika and bring to boil, reduce to simmer and add mozzarella cheese. Stir to melt. Add chopped fresh basil.
2. Cook tortellini according to package instructions. Drain, rinse.
3. Add cooked tortellini to the sauce, mix to coat, warm on medium-low heat. Taste, add more salt if needed (1/4 teaspoon salt that you already added in a previous step should be perfect) .
4. When serving, top with grated Parmesan cheese.
5. (source: http://juliasalbum.com/2016/05/creamy-mozzarella-sun-dried-tomato-basil-spinach-tortellini/)

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