Tri-Colour Tortellini with Spinach and Tomato

• 1 pkg. (300 g) refrigerated cheese tortellini, uncooked
• 2 Tbsp. extra virgin olive oil
• 1-1/2 cups tightly packed baby spinach leaves
• 1 large plum tomato, seeded, chopped
• 1 small garlic clove, minced
• 2/3 cup Classico Alfredo di Roma Alfredo Pasta Sauce
• 1/4 cup Kraft 100% Parmesan Shredded Cheese
• 1 Tbsp. each chopped fresh basil and parsley

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add spinach, tomatoes and garlic; cook and stir 30 sec.
4. to 1 min.
5. or just until spinach is softened but not wilted.
6. Stir in pasta sauce; cook 2 to 3 min.
7. or until heated through, stirring frequently.
8. Drain pasta; place in large bowl.
9. Add sauce mixture, cheese and herbs; mix lightly.

extra virgin olive oil, tightly packed baby spinach leaves, tomato, garlic, pasta sauce, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/tri-colour-tortellini-spinach-tomato-189648.aspx (may not work)