Name: Cheese Tortellini & Cauliflower with Creamy Spinach Marinara
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 3 (283 g) bags cauliflower florets; 765 g cheese tortellini, fresh or frozen; 355 ml heavy whipping cream; 1 ½ (680 g) jars marinara sauce; basil, dried; black pepper; salt

Cheese Tortellini & Cauliflower with Creamy Spinach MarinaraCheese Tortellini & Cauliflower with Creamy Spinach Marinara — a 25-minute lunch recipe with 8 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

3 (283 g) bags cauliflower florets

765 g cheese tortellini, fresh or frozen

355 ml heavy whipping cream

1 ½ (680 g) jars marinara sauce

basil, dried

black pepper

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add cauliflower, tortellini, and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions).

Meanwhile, place marinara sauce, cream, and spices in another large pot. Stir to combine and bring the sauce to a simmer over medium heat. Once simmering, reduce heat to medium-low and cook until slightly thickened, 4-5 minutes.

While the sauce is cooking, wash and dry the spinach (skip if it came pre-washed).

When the sauce has thickened, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Remove from heat and cover to keep warm.

When the cauliflower and tortellini are done, drain and add to the pot with the creamy marinara sauce; stir to combine.

To serve, divide pasta between plates or bowls and enjoy!

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