Three cheese tortellini and tender baby
spinach leaves in a flavorful chicken broth are a perfect combination
for an easy light lunch or early supper. Served with cooked carrots,
broccoli and hot sliced garlic bread, this simple meal will satisfy
even the pickiest eater.
Spinach
and Tortellini Enbrodo
- 6 cups water
4 cubes MAGGI® Instant Chicken Bouillon
1 (9-ounce) package BUITONI® Three Cheese Tortellini
2 cups packed fresh baby spinach leaves, or 1 (10-ounce) package
frozen chopped spinach
1/8 teaspoon to 1/4 ground black pepper
- Boil water and bouillon
in stockpot. Add pasta; reduce heat to medium. Cook, stirring
occasionally, for 6 to 7 minutes or until pasta is tender. Stir
in spinach and pepper; cook until spinach is wilted.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
