Recipe provided by Albertsons
Preparation Time: 20 minutes
Yields: 4 servings
Ingredients:
– 2 bags (10 ounces each) of cauliflower florets
– 18 ounces of cheese tortellini, either fresh or frozen
– 1/2 tablespoon of salt
– 1 jar (24 ounces) of marinara sauce
– 8 fluid ounces of heavy whipping cream
– 1/2 teaspoon of dried basil
– 1/4 teaspoon of black pepper
– 2 packages (5 ounces each) of baby spinach
Begin by heating a large pot filled halfway with water. Cover and bring to a boil. Once boiling, add the cauliflower, tortellini, and salt, stirring briefly. Cook while occasionally stirring until tender, approximately 5 minutes, or as directed by the package guidelines.
In another large pot over medium heat, combine the marinara sauce, cream, basil, and black pepper, stirring well. Allow the mixture to come to a simmer. After reaching a simmer, reduce the heat to medium-low and continue cooking until the sauce thickens slightly, about 3-4 minutes.
Rinse and dry the spinach.
Once the sauce has thickened, incorporate the spinach gradually, adding handfuls and waiting for each to wilt slightly before adding more. Remove the pot from heat and cover to retain warmth.
After draining the cauliflower and tortellini, add them to the pot with the creamy marinara sauce, stirring gently to mix.
To serve, plate the pasta into bowls or onto plates.
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