Recipe by JENNIFERVAN77
"Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!"
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1 (9 ounce) package
refrigerated cheese tortellini
1 (8 ounce) package
grated Parmesan cheese
fresh mushrooms, sliced
1 (10 ounce) package
frozen chopped spinach, thawed and drained
cherry tomatoes, halved
I've made this recipe for a few years now (we always called it tortellini primavera) and every time I make it, I make a few changes. To cut down on fat, as many people mentioned, use skim milk, and instead of fat free cream cheese (which I've found really does significantly affect the taste negatively) I use neufchatel cheese which has about a third less fat but retains the flavor. Also, I've never made it with cherry tomatoes, either just chop up some plum tomatoes, or try using a package of sundried tomatoes instead for a little more interesting flavor. Baby portabellos can be substituted for white mushrooms, etc. This recipe is one of my favorites and has room for lots of possibilities.
Average, average. Used neuchatel cheese and threw some garlic in, also halfed the sauce and there was still plenty. Rather than using frozen spinach I used fresh and threw it in with the onion/garlic to cook (also threw the mushrooms in early to cook down a bit). Put a pour of white wine in toward the end, but this really didn't do much for me. Bland, and I think there are much better pasta recipes that are just as quick.
I'm 19, and this was the first REAL dinner I made for my non-vegetarian parents. It turned out great, almost as if I came straight from a restaurant. I took the advice from others by additionally adding a can of diced tomatoes with green chillies. This gave the dish a little "kick." I also added Italian seasoning, salt, pepper and artichoke hearts. Great dish. Simple enough for a 19 year old college student to make :)
This recipe was really good. I added 3 cloves of minced garlic with the onions which was added some more flavor. I also added 1 can of drained diced tomatoes with green chilies with the spinach mixtured to add some spice. This dish was very rich and creamy. Very filling. Another suggestion that might be good is to add some artichoke hearts. Highly recommended.
I liked it, but it was very heavy. I doubled the recipe (except for the spinach) and left out the mushrooms. I think next time I would put in more flavoring, like garlic or italian seasoning (like someone suggested). So it was really good but really rich!! EDIT: I haven't made this in a long time - I wish I had! I doubled the recipe again, including the spinach, left out the mushrooms, and added some garlic powder. It got rave reviews from the family!
This was absolutely incredible - definetly restaurant quality and so simple! I added Italian seasonings, salt and pepper, and a couple tablespoons of pesto. I also substituted roma tomatoes because I didn't have cherry tomatoes- super delicious. Next time I think I will double the tomatoes. This dish is incredibly rich so I recommend serving small portions and then have plenty of green leaf salad to balance out the richness. Thanks so much for the great recipe!
This was REALLY good! I also changed it up a bit so couldn't give it 5 stars, but with my mods, I would!
I also cut the amount of cream cheese & spinach in half (4 oz. cream cheese and 5 oz. of spinach). I sauteed 3 minced garlic cloves with the onion and added some fresh chopped basil, 1/2 tsp of italion seasoning, and a few dashes of salt. I didn't have any mushrooms or I would have added them and we're not big tomato eaters here so I omitted those as well. Even with reducing the cream cheese, this recipe was still very rich. The next time I make it I will use skim milk instead of 2% and I will add a little bit more of it. I may even cut back on the cream cheese a bit more. But I will definitely make it again! My kids gobbled it up. :)
I liked this with all the adjustments other reviewers suggested. I used 3/4 cup of milk and half a packet of Italian dressing seasoning for the blandness others were talking about. To cut back on fat, I used neufatchel cheese and sauteed the onions with garlic. With all the liquid from the tomatoes and spinach plus the extra milk, I found myself with too much sauce. It was the right consistency, but I probably should've used more than 9 oz of tortellini. Great way to prepare some extra spinach I had on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Spinach Tortellini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 315
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