A quick, crowd-pleasing vegetarian pasta — cheese tortellini in a creamy tomato "rosé" sauce with wilted spinach. Ready in 18 minutes, serves 4 at 400 calories each.
Ingredients:
- 1½ cups prepared Epicure Marinara Sauce + 3 tbsp Epicure Marinara Sauce Mix
- 1 can (28 oz/796 ml) each diced and crushed tomatoes
- 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 (optional)
Preparation:
- Bring the marinara sauce to a boil; stir in cream, reduce heat, and simmer 5 minutes to blend flavours.
- Meanwhile, cook the tortellini in salted boiling water per package directions.
- Drain, add to the pan with spinach, and stir until the spinach wilts. Divide into bowls, spoon over remaining sauce, and finish with Parmesan.
Nutrition (per serving): 400 calories, 18 g fat, 48 g carbs (4 g fiber), 14 g protein, 390 mg sodium.
Tip: Lighten it up by swapping whipping cream for evaporated skim milk.
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