1 lb. fresh or frozen tortellini
1/2 c. chopped onion
3 garlic cloves, minced
2 tbsp. olive oil
9 oz. pkg. frozen, chopped spinach, thawed
1 c. seeded, cubed tomato
1/4 c. chopped fresh basil leaves
1 c. whipping cream
1/2 tsp. salt & pepper
1/4 c. grated Parmesan or Romano cheese

Cook tortellini to desired doneness. Drain; rinse with hot water. In large skillet over medium heat cook onion and garlic in oil until lightly browned, about 4 minutes. Add spinach, tomato, basil, salt and pepper. Cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese. Cook until mixture just comes to a boil. Reduce heat to low. Add tortellini; mix well. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional Parmesan cheese, if desired. Yield: 4 servings.