INGREDIENTS

1. 3cups uncooked drycheese-filled egg tortellini
2. 1 (6 ounce)package freshbaby spinach
3. 2cupscherry tomatoes or grape tomatoes, halved or quartered depending on size
4. 2tablespoonsolive oil
5. 1tablespoononion powder
6. 2tablespoonsfresh parsley, chopped
7. 2tablespoonsfresh basil, chopped
8. 2teaspoonsgarlic, minced
9. 1/4cup shreddedparmesan cheese
10. salt, to taste
11. fresh ground black pepper, to taste

DIRECTIONS

1. Cook tortellini according to package instructions; drain and set aside.
2. While the pasta cooks, gather and cut up the vegetables and other ingredients.
3. Heat the olive oil and garlic in a large pan over medium heat for about one minute.
4. Add tomatoes, onion powder, salt, and pepper to the pan and saute for about 5 minutes.
5. Add spinach, parsley and basil to the pan and cook for about 2 minutes more.
6. Gently stir in the tortellini and cook for 2-3 more minutes.
7. Remove from heat and top with parmesan cheese.