Creamy Spinach Marinara with Cheese Tortellini and Cauliflower

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Recipe courtesy of Albertsons

Total time: 20 minutes
Servings: 4

Ingredients:

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

Cooking Instructions

1. Fill a large pot halfway with hot water, cover, and bring to a boil. Uncover, then add cauliflower, tortellini, and salt; stir briefly. Cook, stirring occasionally, until just tender, about 5 minutes, or according to package instructions.

2. In a separate large pot over medium heat, combine marinara sauce, cream, basil, and black pepper; stir and bring the sauce to a simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, approximately 3-4 minutes.

3. Rinse and dry the spinach.

4. When the sauce has thickened, add the spinach to the pot in handfuls, allowing each handful to wilt slightly before adding the next. Remove from heat and cover to keep warm.

5. Once the cauliflower and tortellini are cooked, drain and add them to the pot with the creamy marinara sauce; stir to combine.

6. To serve, divide the pasta mixture between plates or bowls.

Find more information and a seemingly endless collection of recipes at Albertsons.com.