Liz Taylor from the Waco Convention & Visitors Bureau is put to work chopping the garlic.

Simmer for a while in the skillet.

Another lovely wine from Dicorte's Bar & Beverage. It's a Chianti, from Vinci, Italy.

Liz enjoys the delicious results.

Cheese Tortellini with Fresh Spinach Cream Sauce

2 pounds fresh or frozen cheese tortellini
6 slices of bacon, cooked
1 pint of grape tomatoes
1/2 cup half and half or cream
2 teaspoons olive oil
1 bag (3 cups) prewashed baby spinach leaves
2 teaspoons minced garlic
1/4 cup fresh grated Parmesan cheese, plus more for garnish if desired

Bring 2 1/2 quarts of lightly salted water to a boil in a covered 4 1/2 quart pot. When water reaches a rapid boil, add pasta and cook until tender.

While water boils and tortellini cooks, make the sauce:
Chop the bacon into small pieces and set aside. Slice the tomatoes in half and set aside. Measure the half and half and set aside.

In an extra-deep 12 inch skillet with a lid, heat the oil over medium heat. Add the bacon and the prewashed spinach to the pan and cover. Cook, covered, for 1 to 2 minutes, the toss, cover and cook for an additional minute or until the spinach just wilts.

Add the garlic and tomatoes and stir and cook for 1 minute. Reduce heat to low and add the half and half. Heat on very low until the pasta is ready. (Do not boil the sauce or it will curdle.) If the sauce becomes too thick, add up to 2 tablespoons of pasta water and stir well.

Drain the pasta and add it to the pan. Sprinkle the Parmesan cheese over the tortellini and toss with the sauce.

To serve, divide among six pasta bowls and top with additional Parmesan cheese, if desired. Makes 6 servings.

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