1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
COOK pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.
SERVE topped with cheese.
Ben and I really liked this, although I used chicken instead of shrimp cause it's cheaper! It was really good that way too!
This sounds like a great summer dish. I'm always looking for ways to use up my baby spinach.
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