Marinara Tortellini Rosé
This crowd-pleaser takes a lot less time than your guests will think.
1 1⁄2 cupsMarinara Sauce
1 cup whipping cream
1 pkg (12.5 oz/ 350 g) cheese-filled tortellini or gluten free pasta
4 cups baby spinach or arugula
grated Parmesan cheese, to taste (optional)
- In a frying pan, bring Marinara Sauce to a boil. Stir in cream and reduce heat. Simmer, stirring occasionally, for 5 minutes to blend flavours.
- Meanwhile, fill a pasta pot with salted water and bring to a boil. When boiling, carefully add tortellini and cook according to directions on package.
- Drain well, then add to frying pan along with spinach. Stir just until spinach wilts. Divide tortellini between bowls and top with sauce leftover in frying pan. Finish each dish with freshly grated Parmesan.
Per serving: Calories 400, Fat 18 g (Saturated 10 g, Trans 0.3 g), Cholesterol 80 mg, Sodium 390 mg, Carbohydrate 48 g (Fibre 4 g, Sugars 1 g), Protein 14 g.
Lighten Up!: Slash fat by substituting evaporated skim milk for whipping cream.