Ingredients
2 Tbs. unsalted butter
6 to 8 cloves garlic, chopped
4 cups (1 qt.) homemade or low-salt chicken broth
6 oz. fresh or frozen cheese tortellini
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if larger (see How to stem spinach)
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese, preferably parmigiano reggiano
Preparation
Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 2 min. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 min. for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 min. Serve sprinkled with the grated cheese.
Serving Suggestions Serve with a Romaine, Bacon & Tomato Salad with Croutons & Tarragon Vinaigrette.
nutrition information (per serving): Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 9; Protein (g): 15; Monounsaturated Fat (g): 3; Carbohydrates (g): 22; Polyunsaturated Fat (g): 1; Sodium (mg): 560; Cholesterol (mg): 35; Fiber (g): 6;
