Ingredients:
- 1 package (9 oz) refrigerated cheese tortellini
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 package (6 oz) fresh baby spinach
- 1 cup unsweetened almond milk
- 1/2 cup reduced-fat cream cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
- Cook the Tortellini:
- Cook the cheese tortellini according to the package directions. Drain and set aside.
- Sauté Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Cook the Spinach:
- Add the fresh baby spinach to the skillet and cook until wilted, about 2-3 minutes.
- Prepare the Cream Sauce:
- Pour the almond milk into the skillet and bring to a simmer.
- Stir in the reduced-fat cream cheese until melted and smooth.
- Add the grated Parmesan cheese and ground nutmeg, stirring until well combined.
- Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked tortellini to the skillet, tossing to coat evenly with the sauce.
- Cook for an additional 2-3 minutes, allowing the tortellini to heat through.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Notes:
- This recipe can be made lighter by using whole wheat or lower-carb tortellini.
- Adjust the seasoning and cheese amounts to fit your personal taste and dietary needs.
WW Points:
- The points can vary based on the specific brands and ingredients used. Generally, this dish should be around 8-10 points per serving. Be sure to check your specific products in the WW app to get the most accurate points value.
