Over the past few months, TJ and I have really been making an effort to cook dinner at home during the week, and cut back on eating out. There are some nights that I don’t mind spending an hour or more in the kitchen cooking, but after a particularly long day at work, I like to have easy options on hand that don’t take much effort.
This Spinach and Tortellini Alfredo Bake comes together in just a few minutes, with minimal effort. We lightened this up a bit by using low fat Alfredo sauce and crackers, and it still tasted delicious and indulgent.
Make this if: You’re looking for a quick, easy weeknight meal
6 oz cheese tortellini
4 oz fresh baby spinach
1 clove garlic, minced
salt and pepper, to taste
3/4 cup light Alfredo sauce
15 buttery crackers, crushed
1/2 tbsp Parmesan cheese
Boil the tortellini according to package directions. While the pasta is boiling, cook the spinach, minced garlic, salt, and pepper with a drizzle of olive oil over medium heat, until the spinach begins to wilt.