Tortellini and Vegetables

I don't often use store purchased sauces, but in this case, I took a chance.  We LOVED the Philadelphia Italian Cheese & Herb cooking creme.   It has a great flavor, isn'tsalty, and a little bit goes a long way.  I used Buitoni Chicken and Prosciutto tortelloni to make this, but you can use whatever flavor of tortellini or ravioli you choose.  Zucchini or yellow squash can be used, or even sautéed peppers - bell, banana, your favorite.  As listed, this makes three servings and uses half a container of the Philadelphia cooking creme.

    9 Ounce Tortellini    

    6 Ounce Baby Spinach   

    2 Cups Zucchini    

    1/2 tsp each salt and pepper 

    5 Ounce Philadelphia Italian Cheese & Herb    

Cook tortellini according to package directions.

Cut zucchini in half then each half into 1/4 inch slices.

When water is just about boiling, heat a large nonstick skillet over medium-high heat. Coat skillet with nonstick cooking spray.  Add zucchini to pan. Lightly coat squash mixture with nonstick spray. Sprinkle with salt and pepper.  Cover and cook, stirring occasionally, for 6 to 7 minutes or until almost done.  When about 2 minutes remain on zucchini, add spinach to the pan.  Cook until zucchini is soft and spinach is wilted.  

Drain pasta and add to the vegetables.  Carefully stir in the Philadelphia Italian Cheese & Herb.  Enjoy.