Tortellini And Spinach Stew

• 9 ounces tortellini cheese-filled, fresh, uncooked
• 2 cups spinach leaves, packed
• 2 each tomatoes or 4 plum tomatoes
• 2 tablespoons olive oil
• 2 teaspoons garlic minced
• 1 cup vegetable stock or chicken or beef
• 2 tablespoons basil fresh, minced or 1 tsp dried
• 13 cup asiago cheese or parmesan cheese, grated
• 1 x black pepper freshly ground, to taste

1. Cook tortellini according to package directions.
2. While tortellini is cooking, remove stems from spinach leaves and set aside.
3. Seed and chop tomatoes and set aside.
4. Heat oil in a large deep skillet over medium high heat.
5. Add garlic and cook for 1 minute.
6. Add broth and boil gently, uncovered, for 5 minutes.
7. Add spinach, tomato, and basil and heat through just until spinach wilts.
8. Drain tortellini and add to skillet.
9. Cook for 1 minute or until hot.
10. Sprinkle with cheese and serve with pepper.

spinach leaves, tomatoes, olive oil, garlic, vegetable stock, basil, asiago cheese, black pepper

Taken from recipeland.com/recipe/v/tortellini-spinach-stew-1549 (may not work)