Tuscan Skillet Tortellini

Who doesn't love a one pot dinner?  Any night with fewer dishes to do is a good night in my book.  If you like tortellini, this recipe will become a regular in your house.  It's perfect for meatless Monday, or just add sliced chicken breasts for a meaty version.

2 Tbsp olive oil

2 lbs plum tomatoes, coarsely chopped

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/4 tsp red pepper flakes

3 cloves garlic, minced

2 (8 oz) packages of fresh cheese tortellini

2 cups baby spinach, packed

Parmesan cheese, freshly grated

In a heavy-bottomed 10 - 12 inch skillet over medium heat, heat the olive oil until shimmering.

Add the tomatoes, kosher salt, ground black pepper and red pepper flakes.

Cook until the tomatoes soften and release their juices, about 5 - 6 minutes.

Stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium-high.

Stir in the tortellini and cook, stirring occasionally, until the tortellini is plump and tender, about 3 - 5 minutes or according to package directions.

Remove the skillet from the heat and stir in the spinach until it wilts, for about 1 minute.  

Serve with plenty of grated parmesan cheese.