Tortellini with Parmesan Tomato Sauce

The girls and I spent the entire weekend our of town at a dance competition (guess who is to blame for THAT), so I haven't had a spare moment to do anything responsible with food. I mean, we had ice cream for dinner twice in two days.

Mila sees no problem with this. Alexis literally begged for a salad on the way home. GO FIGURE.

Thus, no new recipe again. Instead, I'm posting an old staple and immediately sending Alexis the link to the post. I can do that now, you know. I can post a recipe and then tell Alexis to make it for dinner the next day. IT IS MAGICAL.

Tortellini with Parmesan Tomato Sauce

1 tablespoon olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
3/4 cup frozen chopped spinach
1 can petite diced tomatoes
1 cup heavy cream
1/2 teaspoon dried oregano
Salt and pepper to taste
1/2 cup shredded parmesan
1 pound frozen tortellini (approximate size -- I used a 19 oz bag and there was still plenty of sauce for it)

1. In a large nonstick skillet, heat the olive oil. Toss in the onion and garlic and sauté for 2-3 minutes over medium-high heat.

2. Toss in the spinach. Sauté until the spinach is heated well.

3. Tomato time! Throw them in the pan, liquid and all. Heat them until the liquid begins to simmer then add the cream, oregano, salt, and pepper.

4. Let the sauce continue to simmer (stirring every few minutes) while you prepare the tortellini. Cook the tortellini according to the instructions on the package. It should take about 5-7 minutes.

5. By the time the tortellini is done, your sauce should be starting to thicken. Toss in the parmesan cheese and stir until everything is well mixed.

6. Drain your tortellini and toss it in the sauce. Stir to coat.

7. You can garnish with extra parmesan, if you're feeling fancy. Or don't. I won't judge you either way.