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Nutrition Facts

Instructions

• STEP 1

  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).

  • 1 (10 oz) bag cauliflower florets
  • 9 oz cheese tortellini, fresh or frozen
  • ½ tsp salt

• STEP 2

  Meanwhile, place marinara sauce, cream, and spices in a medium saucepan. 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, 3-4 minutes.

  • ½ (24 oz) jar marinara sauce
  • 4 fl oz (½ cup) heavy whipping cream
  • ¼ tsp basil, dried
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 3

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

  • 1 (5 oz) pkg baby spinach

• STEP 4

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

• STEP 5

  When the cauliflower and tortellini are done, drain and return to the pot. Add creamy marinara sauce and stir to combine.

• STEP 6

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