Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
Kim's nutrition note – you can use a light Italian – or try a light ranch if desired! The vitamin C in tomatoes will help with absorption of the iron in the spinach
Ingredients:
1 (9 ounce) package cheese-filled tortellini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 (8 ounce) bottle Italian-style salad dressing
Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.
Recipe courtesy of www.allrecipes.com. Visit www.jewelosco.com for more ideas!
