Tortellini Primavera
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup sliced mushrooms
- 1⁄2 cup chopped onion
- 1 garlic clove, pressed
- 2 tablespoons margarine
- 1 (10 ounce) package frozen spinach, thawed & drained
- 1 (8 ounce) package cream cheese
- 1 roma tomato, chopped
- 1⁄4 cup milk (or more)
- 1⁄4 cup grated parmesan cheese
- 1 teaspoon italian seasoning
- fresh basil, chopped
- salt and pepper
- 8 -9 ounces cheese-filled egg tortellini, cooked & drained
directions
- In a large skillet, sauté mushrooms, onions and garlic in margarine.
- Add remaining ingredients except tortellini; mix well.
- Cook until mixture is heated thoroughly and cheeses are melted.
- Stir occasionally.
- Stir in tortellini & heat thoroughly.
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Reviews
-
This was pretty good, went together REALLY quickly, using only a pot and a fry pan, which was nice. The few changes I made~ used butter instead of marg, used a lg can of plum tomatoes instead of the fresh roma and didn't use the milk. The plates were cleaned, so this will go into my 'quick fix' file for quick easy dinner! The other bonus, most of the ingred are easily kept in the freezer or cans.
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This recipe has everything needed to be a winner: it's easy, uses "normal" ingredients, is healthy, and my toddler gobbles it up! I did omit the mushrooms (didn't have any on hand...probably because I can't stand them). Cut margarine down to 1 TBSP (since there were no mushrooms) The only change I would make would be a little more tomato and less spinach...maybe a third to half as much. This recipe really tastes fantastic and will go in our "favorites" book to be repeated many times in the future. Thanks!
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Tweaks
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This was pretty good, went together REALLY quickly, using only a pot and a fry pan, which was nice. The few changes I made~ used butter instead of marg, used a lg can of plum tomatoes instead of the fresh roma and didn't use the milk. The plates were cleaned, so this will go into my 'quick fix' file for quick easy dinner! The other bonus, most of the ingred are easily kept in the freezer or cans.
RECIPE SUBMITTED BY
Lizzybob
United States
Born, raised and living in the great state of Texas! In addition to cooking, my passions are decorating, reading, poking around antique/junk shops and travel (I was a travel agent for 15 years). I used to collect cookbooks, my favorites being Southern Living, but now I have Recipezaar which is a lot more fun. I'm always on the lookout for recipes with shrimp, pasta, or spinach.