Recipe courtesy of Albertsons
Total time: 20 minutes
Servings: 4
2 bags (10 ounces each) cauliflower florets
18 ounces cheese tortellini, fresh or frozen
1/2 tablespoon salt
1 jar (24 ounces) marinara sauce
8 fluid ounces heavy whipping cream
1/2 teaspoon basil, dried
1/4 teaspoon black pepper
2 packages (5 ounces each) baby spinach
Fill large pot halfway with hot water, cover and bring to boil. Uncover then 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.
In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.
Wash and dry spinach.
When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.
When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.
To serve, divide pasta between plates or bowls.
Find more information and a seemingly endless collection of recipes at Albertsons.com.