Cheese Tortellini With Cherry Tomatoes

This simple and delicious pasta dish is adapted from Vegetarian Times magazine. One thing I didn't change was the onion powder - I rarely cook with it, and I didn't substitute it here only because I was out of fresh onions. I am glad I didn't, since I think this is one case where the dry powder really works better. It blends with and thickens the olive oil to make a sauce with great flavor. I served this with a tossed salad and some warm French bread with dipping oil and it was a quick and wonderful meal.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  cups  uncooked dry  cheese-filled egg tortellini
• 1 (6 ounce) package  fresh  Baby Spinach
• 2  cups cherry tomatoes or 2  cups grape tomatoes, halved or quartered depending on size
• 2  tablespoons olive oil
• 1  tablespoon onion powder
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons fresh basil, chopped
• 2  teaspoons garlic, minced
• 1⁄4 cup  shredded parmesan cheese
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Cook tortellini according to package instructions; drain and set aside.
2. While the pasta cooks, gather and cut up the vegetables and other ingredients.
3. Heat the olive oil and garlic in a large pan over medium heat for about one minute.
4. Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
5. Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
6. Gently stir in the tortellini and cook for 2-3 more minutes.
7. Remove from heat and top with parmesan cheese.