1 pkg. (9 oz.) refrigerated cheese tortellini 1/4 cup Italian Salad Dressing (I used Ken's Light Olive OIl Vinegarette 2 cloves garlic, minced 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained 3/4 lb. cooked cleaned medium shrimp 1 bag (6 oz.) baby spinach leaves 1/4 cup chopped fresh basil 2 Tbsp. Grated Parmesan Cheese (I like 4C's)
1.cook tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally. 2.stir in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally. 3.serve topped with the cheese.
Very good and filling! I used artichoke stuffed tortellini and fat-free dressing to cut even a few more calories and fat. The taste was not compromised at all, though. If anything, it was increased. Great recipe!