| Ingredient | ULF # | Portion |
|---|---|---|
| Marzetti Cheese Tortellini Pasta | 763003 | 4 lb. |
| Stouffer's Alfredo Sauce | 769068 | 2 lb. |
| Grape Tomatoes | 121327 | 1 lb. |
| Taylor Farms Baby Spinach | 139009 | 2 lb. |
| Packer Fresh Basil | 133025 | to taste |
| Cucina Andolina Shredded Parmesan | 211880 | 8 oz. |
| Garlic Co. Fresh Peeled Garlic | 128579 | to taste |
Cook tortellini and set aside.
In sauce pan, heat Alfredo sauce then add basil and garlic. Simmer for 5 minutes. Add spinach until wilted then add grape tomatoes last just to warm . Pour all ingredients over warm tortellini. Top with fresh shredded Parmesan cheese and serve.
This recipe comes from ULF sales rep, Lynn Christman. She says:
“Making this pasta has been a tradition in my family for generations. I’m of Swedish, German, and Italian descent and I come from a family of wonderful cooks. I remember my dad and I would make tortellini and fettuccine noodles from scratch every year, a tradition I continued with my son and my grandchildren. Every summer, the kids come over to my house and make gnocchi. The kids look forward to it as much as I do!
My dad passed away nine years ago, and I think of him every time I make my Christmas pasta. I think the tri-color tortellini is wonderfully festive for the holiday season, and sometimes I top the pasta with grilled shrimp or scallops.”
