tortellini primavera

Last night Jake and I cooked a new recipe from the Toast to Omaha cookbook from the Junior League of Omaha that we received from our wedding. We altered the recipe slightly and I've added it below. It was delicious, and it's a good change up from the regular alfredo cream sauce. Jake even ranked it as one of his top favorite dishes.

Tortellini Primavera (serves 4)

1/2 cup onion, chopped

5 cloves of garlic

2 Tablespoons butter

1 package chopped spinach

1/2 cup of fresh spinach, chopped

1 tomato, diced

1 package of cream cheese (8 oz)

1/4 cup milk (we used skim, whole or cream would probably taste even better!)

1/2 cup grated Parmesan cheese

1 teaspoon of Italian seasoning

1/4 teaspoon of salt

1/4 teaspoon of pepper

Sprinkles of Oregano and Basil

2 cups of cheese-filled tortellini, cooked and drained

*Toast to Omaha suggests adding 1 cup of mushrooms too

In a large skillet melt butter on medium low heat and saute the onion and garlic for around two minutes until flavorful (this is where you would saute the mushrooms as well). Add all the other ingredients except the tortellini and stir until it begins to boil. Add the cooked tortellini and stir.