Tortellini Alfredo with Fresh Spinach

Fill a large pot with 2 quarts water and 1 teaspoon salt and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered stirring occasionally until the tortellini float to the top and the filling is hot 10 to 12 minutes.

Meanwhile heat cream cheese milk butter 1/4 cup Parmesan cheese garlic powder Italian seasoning salt and pepper in a large saucepan over medium heat; stir until cheeses have melted and sauce is smooth 5 to 7 minutes. Reduce heat to low add spinach and stir occasionally until spinach has wilted about 3 minutes.

Drain tortellini add to the sauce and stir to combine. Garnish with tomato and remaining Parmesan cheese.