Tortellini Florentine

• 20 ounces, weight Meat-Based, Refrigerated Tortellini (Chicken And Prosciutto Is The Best!)
• 2 cups Baby Spinach, Torn
• 1 pint Grape Tomatoes, Halved
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Italian Seasoning With Garlic (OR Add A Pinch Of Garlic Power To Regular Italian Seasoning)
• 1 cup Shredded Italian Cheese (Parmesan, Romano, Asiago, Mozzarella Or A Blend)

1. 1.toil tortellini in salted water, according to the package directions. Drain.
2. 2.thile the tortellini is draining, tear baby spinach into bite-sized pieces, into a large bowl.
3. 3.tlice grape tomatoes in half, and add to the spinach.
4. 4.tn a small bowl, blend olive oil and Italian seasoning together with a fork, to make a simple dressing.
5. 5.tour the dressing over the spinach and tomatoes; stir to coat.
6. 6.ttir the shredded cheese into the dressed spinach mixture.
7. 7.tdd hot tortellini to the bowl; gently stir into the spinach mixture. The heat of the tortellini will melt the shredded cheese.
8. Serve hot, or chill for a few hours and serve cold.

tortellini, grape tomatoes, olive oil, italian seasoning with garlic, italian cheese

Taken from tastykitchen.com/recipes/salads/tortellini-florentine/ (may not work)