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Three cheese tortellini and tender baby spinach leaves are a perfect combination for a light lunch or early supper. Served with cooked carrots, broccoli and hot sliced garlic bread, these tortellini 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

1. 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.

Estimated Times
Preparation Time: 5 mins
Cooking Time: 15 mins

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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