|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.”