Meatless Monday Cheese Tortellini
in Creamy Spinach and Tomato Sauce

This has got to be one of the greatest Italian comfort foods—familiar tastes, embarrassingly simple to make, and good for you too. Frozen tortellini and defrosted and drained chopped spinach make it fast, aromatics and Mediterranean herbs make it delicious—of course the cheese and cream make it irresistible. Make enough for seconds.

• Brown a small, finely chopped onion, a little anchovy paste and a bit of garlic in olive oil
• Add a 14 oz can crushed or diced tomatoes and ½ cup defrosted and drained chopped spinach
• Salt and pepper
• 1 tsp, or more to taste, dried Mediterranean herbs—marjoram, oregano, thyme, rosemary, savory, crushed red pepper
• Chopped fresh basil to taste, plus more for garnish
• Cook and stir 3-4 minutes until spinach is cooked and liquid is absorbed
• Add about 1 cup light cream or Half and Half—stirring constantly, simmer until well mixed and thickened slightly—add ½ cup grated Parmesan cheese
• Cook 1 pkg (19 oz) frozen cheese tortellini until done to taste—drain
• Add sauce to tortellini and mix thoroughly
• Garnish with more grated cheese and chopped basil
The Kitchen Hive