Ravioli Or Tortellini With Pesto And Spinach - cooking recipe

Ingredients

12 ounces ravioli (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount) or 12 ounces tortellini (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount)
2 garlic cloves, minced
4 cups Baby Spinach, fresh (cleaned and chopped) or 5 ounces frozen spinach (cleaned and chopped)
10 ounces basil pesto
4 ounces chicken broth (use more if you desire a thinner sauce) or 4 ounces vegetable broth (use more if you desire a thinner sauce)
2 ounces parmesan cheese, shredded (fresh is best and use as much as you like)
Garnish
red pepper flakes, to taste (optional)
pine nuts (optional)

Preparation

Cook pasta according to package directions.
Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
Add pesto and broth to pan and cook until heated through.
Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.