• 1 pkg. (270 g) refrigerated cheese tortellini
• 1/4 cup Kraft Roasted Red Pepper with Parmesan Dressing
• 2 cloves garlic, minced
• 1 can (19 fl oz/540 mL) diced tomatoes, undrained
• 3/4 lb. (340 g) cooked cleaned medium shrimp
• 1 pkg. (283 g) baby spinach leaves
• 1/4 cup chopped fresh basil
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Cook tortellini in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.
2. Stir in tortellini and basil; simmer, uncovered, 3 to 4 min.or until sauce is thickened, stirring occasionally.
3. Serve topped with cheese.

Prep Time:5min.
Total Time:25min.
4 servings, 1-3/4 cups (425 mL) each