All Recipes

Tortellini in Creamy Rosé Sauce

Prep

30-60 mins

Total

35 MIN

Servings

4 Servings

Ingredients

1/2 cup

(1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1 tbsp

milk

1 tbsp

olive oil

1 

onion, chopped

1 clove

garlic, minced

1-1/2 cups

fat-free reduced-sodium chicken broth

1 cup

CLASSICO Tomato and Basil Pasta Sauce

1 pkg

(9 oz.) refrigerated cheese tortellini, uncooked

4 cups

loosely packed baby spinach leaves

1/4 cup

Grated Parmesan Cheese

Instructions

Step 1

Mix cream cheese spread and milk until blended.

Step 2

Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.

Step 3

Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.

Step 4

Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.

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