Tortellini And Spinach In Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The pasta soaks up the broth quickly,so you will want to serve it immediately Had this last night and will add an additional can of broth for leftovers. Delicious. Will post photos later Ingredients:
1 tbs olive oil |
5 garlic cloves,chopped |
1/2 c dry white wine |
3 cans (14 oz) less-sodium chicken broth ( i use 4) |
1 pkg. fresh three cheese tortellini or any flavor you want (i used spinach) |
1 (15-1/2 oz) can diced tomatoes with juice |
1 (6oz) bag baby spinach |
1 tbs butter |
Directions:
1. Heat oil in dutch oven over med-high heat. Add garlic,saute30 seconds. Stir in wine and broth;bring to boil. Cook 2 mins. Add totellini,return to boil and cook 6-8 mins,stirring occasionally.
2. Stir in tomsatoand spinach;cook 2 mins or till spinach wilts. Add butter;cook 30 seconds or till butter melts,stirring constantly. Serve immediately.
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