Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

Serving Size : 4

1 pound tortellini, cheese-filled
2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
9 ounces frozen spinach -- thawed
1 cup tomatoes -- seeded and diced
1/4 cup basil, fresh -- chopped, or 1 1/2 tsp dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup low fat milk
4 oz. low fat cream cheese
1/4 cup parmesan cheese
pinch of red pepper flakes (to taste)

Cook tortellin as directed.
Heat oil in a large skillet over medium heat until hot. Add onion and garlic. Cook until tender and lightly browned.
Add spinach, tomato, basil, salt, and peppers. Cook 5 minutes, stirring occassionally. Stir in milk and cheeses. Cook until it just comes to a boil. reduce heat and add tortellini. Cook until heated through.
Source: "Pillsbury Bake Off" - - - - - - - - - - - - - - - - - - -