TORTELLINI FLORENTINE

TORTELLINI FLORENTINE
Jennifer Reist

1 lb. frozen cheese tortellini
1 cup shredded part-skim milk mozzarella cheese
2 cups torn fresh spinach leaves (no stems)
2 cups canned diced tomatoes, drained
¼ tsp. garlic powder
1 tsp. dried basil (or 1 tbsp. chopped fresh basil)
2 tbsp. olive oil

Directions:In a large pot, bring 3 quarts of water to a boil. Add tortellini and stir. After water returns to a boil, reduce heat to simmer and cook about 10 minutes. Remove from heat, drain tortellini and return to pot. Add mozzarella, spinach, tomatoes, garlic powder, basil, and olive oil. Toss carefully and serve warm.