| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 1 clove | garlic |
| 1 tablespoon | extra virgin olive oil |
| 2 cups | fresh baby spinach |
| 1/2 cup | sun dried tomatoes |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup | Parmigiano cheese, shredded |
BRING a large pot of salted water to a boil.
COOK Tortelloni according to package directions.
PRESS garlic with the flat of your knife; add to a large skillet along with oil and sauté for one minute over medium heat.
ADD spinach and sun dried tomatoes; season with salt and pepper, sauté for several minutes. Discard the garlic.
DRAIN Tortelloni and add to the skillet.
TRANSFER to a serving platter or bowl and finish with shredded cheese on top.