Recipe provided by Albertsons
Preparation time: 20 minutes
Yields: 4 servings
2 bags (10 ounces each) cauliflower florets
18 ounces cheese tortellini, either 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 bags (5 ounces each) baby spinach
Begin by filling a large pot with hot water, covering it, and bringing it to a boil. Once boiling, add the cauliflower, tortellini, and salt; stir briefly. Cook until the ingredients are just tender, roughly 5 minutes, or follow the cooking instructions on the package.
In another large pot over medium heat, combine the marinara sauce, cream, basil, and black pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and allow it to thicken slightly, about 3-4 minutes.
Rinse and dry the spinach thoroughly.
Once the sauce has thickened, add the spinach in handfuls, allowing each batch to wilt slightly before adding more. Remove from heat and cover to keep warm.
Drain the cooked cauliflower and tortellini, then mix them into the pot with the creamy marinara sauce.
To serve, portion the pasta into bowls or on plates.
For additional recipes and culinary ideas, visit Albertsons.com.
