Tortellini Primavera

This was an incredibly rich dinner. It smelled amazing while it was cooking and it tasted even better. I really should call it tortellini and spinach because that is basically all we put in it! This quick and easy recipe is great for a filling weeknight meal. It would be amazing with the mushrooms added, but that is not an option for me because then Dave wouldn't touch it. We will certainly make this splurge meal again.

I found this recipe on Stephanie Cooks and she got it from Annie's Eats

You will need:
1 cup mushrooms, chopped (omitted)
1⁄2 cup chopped onion
1 garlic clove, minced
2 tbsp. margarine
10 oz. frozen chopped spinach, thawed and drained (we used fresh chopped)
8 oz. cream cheese (reduced fat is all I usually buy)
1 tomato, chopped (omitted)
1⁄4 cup milk
1⁄4 cup parmesan cheese
1 tsp Italian seasoning
salt and pepper, to taste
family sized frozen cheese tortellini (our store only has a 10 oz bag-so we used that)

Directions:
1) Heat margarine in a skillet. Add mushrooms, onion and garlic and sautee.
2) Add all remaining ingredients except tortellini. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in tortellini.