Tortellini With Tomato Spinach Cream Sauce

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) petite diced tomatoes, undrained
• 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy whipping cream
• 1 package (19 ounces) frozen cheese tortellini
• 1/2 cup grated Parmesan cheese

1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.
2. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

olive oil, onion, garlic, tomatoes, spinach, basil, salt, pepper, heavy whipping cream, frozen cheese tortellini, parmesan cheese

Taken from www.tasteofhome.com/recipes/tortellini-with-tomato-spinach-cream-sauce/ (may not work)