Creamy Tortellini with Sweet Potato and Spinach

One pot creamy skillet tortellini dinner recipe. One pan pasta recipes are taking the world by storm! This vegetarian dish is a delicious meal to add to your routine of quick and easy weeknight meals! You'll need frozen tortellini, sweet potato, spinach, half and half and vegetable broth. Try it for Meatless Monday

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

INSTRUCTIONS

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.

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