Tortellini Primavera
Yields: 4 to 5 servings
  • 20-ounce package cheese tortellini (fresh or frozen)
  • ½ pound sliced fresh mushrooms (I use baby bellas)
  • 1 medium yellow onion, chopped
  • 2 teaspoons olive oil
  • 2-3 garlic cloves, minced
  • ⅔ cups skim milk
  • 8-ounce package ⅓ less fat cream cheese, cubed
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon Italian seasoning
  • 1 cup halved grape tomatoes
  • ¼ cup shredded Parmesan cheese
  1. Cook tortellini according to package instructions.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onions, and cook until tender. Add garlic and cook one minute longer.
  3. Add milk and cream cheese to skillet, stirring until cream cheese is melted. Add spinach and Italian seasoning, stirring until heated through.
  4. Add drained tortellini and tomatoes to sauce mixture and toss. Remove from heat, sprinkle with Parmesan cheese and serve.
Recipe by Alida's Kitchen at