INGREDIENTS

8oz (220g) uncooked tortellini (I like the tortellinin in the refrigerated case. My store has good tortellini in the deli and in the pasta aisle)
1 tablespoon olive oil
1 medium onion, minced
4 Roma tomatoes, diced
2 cups fresh spinach, roughly chopped
3 garlic cloves, minced
Salt and fresh cracked pepper
1/4 cup vegetable stock
Crushed red chili pepper flakes
Shredded parmesan cheese

DIRECTIONS
Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent.

Add fresh tomato and season with salt, pepper, paprika and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.

Add minced garlic, vegetable stock and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid and set aside off heat.

In the meantime, cook tortellini according to package instructions. Drain and rinse.

Add cooked and drained pasta to the skillet with with spinach and tomatoes. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!