Low-Point Creamed Spinach Tortellini

Ingredients:

• 9 oz package of refrigerated cheese tortellini
• 8 cups fresh baby spinach leaves
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup reduced-fat cream cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup low-sodium vegetable broth
• Salt and pepper to taste
• Optional: Crushed red pepper flakes for added spice

Instructions:

1. Cook the tortellini according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the fresh baby spinach leaves to the skillet and cook, stirring frequently, until wilted.
4. Reduce the heat to low and add the reduced-fat cream cheese, grated Parmesan cheese, and low-sodium vegetable broth to the skillet. Stir until the cream cheese is melted and the ingredients are well combined.
5. Season the creamed spinach mixture with salt and pepper to taste. If desired, add crushed red pepper flakes for extra spice.
6. Add the cooked tortellini to the skillet and toss gently until the tortellini are coated with the creamed spinach sauce.
7. Cook for an additional 2-3 minutes, until the tortellini are heated through.
8. Remove from heat and serve the creamed spinach tortellini hot.