Categories: Pasta

Ingredients

• 1 tablespoon olive oil
• 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chicken or vegetable broth
• 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
• 1/2 cup half-and-half
• 1 (12-ounce) bag frozen cheese tortellini

Directions

1. Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.

2. Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.

3. Uncover the skillet and add the broth, scraping the bottom of the pan with a spatula to dissolve the browned bits. Add the spinach in handfuls, stirring until it wilts down, before adding more.

4. Stir in the half-and-half, then cover once more and bring the liquid to a simmer.

5. Uncover and stir in the tortellini. Cook, stirring frequently, for 10 to 15 minutes, until the tortellini are plump and cooked through.

6. Serve immediately.

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