Spinach Tomato Tortellini

Ingredients:

2 - 9 oz packages of three cheese tortellini (Buitoni is the brand I prefer)

2 tsp. olive oil

2 teaspoons minced garlic

1 1/2 c. chopped fresh spinach

1 small shallot, finely diced

1 can petite diced tomatoes

1 tsp. salt

1/2 tsp. pepper

2 tsp. basil

2 Tbsp. flour

1 1/2 c. Fat Free Coffee Mate Creamer or Half n Half

1/4 c. grated parmesan cheese

1 can tomato soup

Boil tortellini noodles for 9 minutes.  

Add a drizzle of olive oil to keep the tortellini from sticking together.

While noodles are cooking, heat 1 tsp. of the olive oil in skillet over medium heat. 

Add the minced garlic, spinach and shallot to oil and cook for 1-2 minutes.

Pour in the can of diced tomatoes and bring to a simmer.  Add salt, pepper and basil.

In a separate bowl, mix flour and cream.  Use a whisk so it's well blended.

Add cream mixture to the skillet along with parmesan cheese and tomato soup.

Bring to a simmer and add to the cooked and drained tortellini noodles.

Enjoy!

FYI:  Pictured below is the tortellini that I buy.  

It's usually found in the refrigerated pasta section, it is not frozen.