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Cheese Tortellini with Spinach and Slow Roasted Tomatoes
- 1/2 Tablespoon salt-to add to boiling water
- 1 bag frozen cheese tortellini (16 oz. size)
- 2 cups slow roasted tomatoes
- 3 cups fresh spinach, washed and roughly chopped
- Drizzle of olive oil
- Fresh Parmesan cheese-to taste
Directions:View on Two Peas and Their Pod
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