Creamy Spinach and Tortellini

I got this from the Best of the Bake-off cookbook from Pillsbury

Serves: 4

1 lb. Uncooked fresh or frozen cheese tortellini
2 Tbls. Olive oil or vegetable oil
½ cup chopped onion
3 garlic cloves, minced
1 (9-oz.) pkg. Frozen spinach in a pouch,
thawed & chopped
1 cup cubed, seeded tomato
¼ cup chopped fresh basil or
1 ½ tsp. Dried basil leaves
1 tsp. Salt
½ tsp. Fresh pepper
1 cup whipping cream
¼ cup grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm.
Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes. Add spinach, tomato, basil, salt and pepper; cook 5 minutes, stirring occasionally. Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil. Reduce heat to lowl; stir in cooked tortellini. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional Parmesan cheese, if desired.