Creamy Spinach Marinara with Cheese Tortellini and Cauliflower

Recipe provided by Albertsons

Preparation Time: 20 minutes

Yields: 4 servings

Ingredients:

• 2 bags (10 ounces each) of cauliflower florets
• 18 ounces of cheese tortellini (choose fresh or frozen)
• 1/2 tablespoon of salt
• 1 jar (24 ounces) of marinara sauce
• 8 fluid ounces of heavy whipping cream
• 1/2 teaspoon of dried basil
• 1/4 teaspoon of black pepper
• 2 packages (5 ounces each) of baby spinach

Instructions:

1. Fill a large pot halfway with hot water, cover, and bring to a boil. Once boiling, remove the cover and add the cauliflower, tortellini, and salt. Stir briefly. Cook, stirring occasionally, until the ingredients are just tender, approximately 5 minutes, or follow the cooking time on the package.

2. In another large pot over medium heat, combine the marinara sauce, cream, basil, and black pepper. Stir well to mix the ingredients and allow the sauce to come to a simmer. Once simmering, reduce the heat to medium-low and let it cook until slightly thickened, about 3 to 4 minutes.

3. Clean and dry the spinach leaves.

4. When the sauce has thickened, slowly add the spinach in portions, allowing each batch to wilt slightly before adding more. Remove from heat and cover to maintain warmth.

5. Once the cauliflower and tortellini are cooked, drain them and incorporate them into the creamy marinara sauce. Mix well to combine.

6. Serve by dividing the pasta among plates or bowls.

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