Sunday, April 4, 2010

Tortellini Florentine

1 (16 ounce) package tortellini
2 TB Olive Oil
3 Cloves garlic minced
1 TBS Fresh Basil
1 pint plain yogurt (2 cups)
26 ounces of your favorite Spaghetti Sauce
16 ounces spinach, finely chopped
1 cup mozzerella cheese

Saute garlic and Basil in olive oil in large cookie pot. Add yogurt and simmer for a minute. Add spaghetti sauce, spinach, and cheese. Heat through.

Meanwhile heat a large pot of water to boiling. Add tortellini. Boil 3 minutes. Drain water and toss in Florentine Sauce.

Serve with a side of Caesar Salad. Delicious!

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