As I've (often) mentioned, I don't cook a lot. As a single gal who lives alone, I just don't have much motivation to make myself a meal when I get home from work. I enjoy cooking and sharing meals with friends, but currently all my friends are on diets and not interested in eating the bad-for-you foods I like. (You'd think that might inspire me to eat more healthfully but no, I just can't walk away from my tortilla pizzas and mac and cheese.)

Every once in a great while I get a craving so fierce I just have to make a recipe, regardless of the fact that I will probably be eating it for days, due to its serving size. Tortellini and Spinach Toss is one of those recipes.* I have no idea where it was originally published; I think I got it from my sister. As with many of the dishes I love, it's super garlic-y and full of carbs. I usually take it one step further and make garlic bread, too (I recently discovered baby baguettes which are perfect when cooking for one).

Tortellini and Spinach Toss
2 (9-oz) packages fresh chicken or cheese tortellini, uncooked
2 teaspoons olive oil
4 garlic cloves, minced
1 cup reduced-sodium chicken broth
¼ teaspoon crushed red pepper
1 (14.5-oz) cans diced tomatoes, undrained
2 cups torn spinach
½ cup (2 oz) grated fresh Romano or Parmesan cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil

1. Cook pasta according to package directions.

2. Heat oil in a saucepan over medium-high heat. Add garlic; cook 3 minutes.

3. Add broth, pepper and tomatoes; bring to a boil. Reduce heat; simmer 6 minutes, stirring occasionally. Remove from heat; stir in spinach.

4. Drain pasta, place in a bowl. Add tomato mixture; toss well. Serve with cheese and basil.

* I'm embarrassed to admit it didn't occur to me to halve the recipe until after the last time I made it. Even my tiny little brain can handle that kind of math (duh!).