Cheese Tortellini & Cauliflower with Creamy Spinach Marinara

Directions

1. Fill a large pot with water and bring it to a boil, then salt lightly and add cauliflower and tortellini. Cook until just tender, about 5 minutes, stirring once or twice.
2. Meanwhile, in a medium saucepan, combine marinara, heavy cream, and dried basil; warm the mixture over medium heat and simmer until slightly thickened, 3–4 minutes.
3. While the sauce simmers, rinse and dry the spinach or use pre-washed greens.
4. When the sauce has thickened, add spinach in small batches, letting each handful wilt before adding the next; keep cooking until all wilted, then remove from heat and cover to stay warm.
5. Drain the cauliflower and tortellini, then return them to the pot. Pour in the creamy marinara and toss to coat evenly.
6. Taste and adjust with a pinch of salt and pepper if needed, then spoon portions into bowls or onto plates.
7. Serve with the creamy sauce coating the pasta and vegetables while hot, enjoying right away.