Tortellini Toss

  1. 9oz pkg 3 cheese tortellini

  2. 2 cups of baby spinach, roughly chopped

  3. 2 large tomatoes, thinly sliced

  4. salt and pepper, to taste

  5. 1/2 cup olive oil

  6. 2 cloves garlic, minced

  7. 1 tsp dried rosemary leaves

  8. 1 tsp dried basil

  9. 2oz parmesan cheese, grated

Heat over to 200ºF. Spray a baking sheet with cooking spray and place thinly sliced tomatoes on tray. Spray the tops of the tomatoes with cooking spray and sprinkle with salt and pepper. Cook tomatoes for roughly an hour or until they look dehydrated, remove from oven give them a rough chop and set aside. In a small sauce pan drizzle with a little olive oil and saute the garlic. Once garlic is cooked add remaining 1/2 cup of olive oil, rosemary, and basil. Leave on low heat to combine flavours. Fill a large pot with water and heat of medium/high heat. Once water is boiling toss in 2 cups of spinach. Let spinach cook for 2-3 minutes or until wilted and remove and set aside. Through tortellini into boiling water for 10-15 minutes or until cooked then remove. Drain tortellini and place in a bowl, add spinach, tomatoes and drizzle with herb infused olive oil and toss together. Add half the grated parmesan and toss again, sprinkle remaining parmesan on top and serve.

Serves 4

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