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Ingredients: 1 quart plus 2 cups vegetable stock 9 ounces fresh cheese tortellini 1-1/2 cups fresh spinach leaves, well rinsed, shredded 1/4 cup fresh basil, chopped 3 Tbs. grated Parmesan cheese Method: Bring stock to a boil in a heavy saucepan over high heat. Add tortellini and cook 5 minutes. Stir in spinach and cook 2 minutes, until spinach is wilted and pasta is tender. Stir in basil and serve sprinkled with cheese. |
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