Sunday, April 24, 2016

Creamy Tortellini Florentine

Creamy, cheesy, and so delicious!

This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish.  Not only is it easy, it's quick, too, only 20 minutes from start to finish!

This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on!   You know how I love to encourage you all to add the spices and herbs your families love!

You'll want to serve this with a beautiful salad, fresh bread, your choice of meat and there you'll have a wonderful dinner.  We did!


1 (20 oz.) pkg. of refrigerated cheese tortellini
1 cup milk or half & half
4 oz. cream cheese, cubed
1/3 c. grated parmesan cheese
1/4 tsp. black pepper
1 (6 0z. pkg.) baby spinach leaves
1 (14oz) can diced tomatoes, lightly drained

Cook pasta as directed on package.  Drain when cooked.

While that's cooking, pour milk into a large skillet and add cubed cream cheese.  Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.

Stir in parmesan cheese and pepper.  Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.

Add drained pasta and mix lightly.  Gently fold in diced tomatoes to heat through.  

Pour into serving bowl and top with another sprinkling of parmesan, if desired.

"Yet a time is coming and has now come when the true worshipers will worship the Father in spirit and truth, for they are the kind of worshipers the Father seeks. God is spirit, and his worshipers must worship in spirit and in truth." - John 4:23-24