Recipe courtesy of Albertsons
Preparation time: 20 minutes
Servings: 4
2 bags (10 ounces each) of cauliflower florets
18 ounces of cheese tortellini, 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 filling a large pot with water, covering it, and bringing it to a boil. Once boiling, remove the lid and add the cauliflower, tortellini, and salt. Give it a quick stir. Cook while stirring occasionally until everything is just tender, roughly 5 minutes, or follow the package guidelines.
In another large pot over medium heat, combine marinara sauce, cream, basil, and black pepper. Allow the mixture to come to a simmer. Once simmering, lower the heat to medium-low and let it cook until slightly thickened, about 3-4 minutes.
Rinse and dry the spinach thoroughly.
Once the sauce has thickened, add the spinach in small handfuls, allowing it to wilt a bit before adding more. Remove the pot from heat and cover it to keep everything warm.
When the cauliflower and tortellini are cooked, drain them and mix them with the creamy marinara sauce.
To serve, portion the pasta into bowls or plates.
Discover additional details and a variety of recipes at Albertsons.com.
