Creamy Spinach Artichoke Tortellini
Ingredients
The pasta
-
15
oz
refrigerated 3 cheese tortellini
-
10
oz
fresh or frozen spinach
-
½
cup
reserved pasta water
The sauce
-
2½
Tbsp
butter
-
1
small
yellow onion, grated
-
4
cloves
garlic, minced
-
2
Tbsp
flour
-
2
cups
milk
-
8
oz
Neufchatel cheese, diced
-
1
cup
finely shredded parmesan cheese
-
1
14 oz can
artichoke heart quarters, chopped
-
3
Tbsp
chopped fresh parsley (optional)
Instructions
- If using fresh spinach, chop it and cook with 3 Tbsp water in a large pot until wilted, then transfer to paper towels.
- For frozen spinach, thaw, drain, and chop it.
- Cook the tortellini according to package directions, reserving ½ cup of pasta water before draining.
- In a skillet, melt the butter over medium-high heat, add the onion, and sauté until soft.
- Add garlic and sauté for an additional 30 seconds.
- Stir in flour and cook for 1 minute while stirring constantly.
- Whisk in the milk and season lightly with salt and pepper.
- Bring the mixture to a light boil, then reduce heat and add Neufchatel cheese and parmesan, stirring until melted.
- Stir in the spinach and artichokes, warming through.
- Toss in the cooked tortellini and parsley, adding reserved pasta water as needed to thin the sauce.
- Serve immediately.
Nutrition Facts (estimated)
Servings
5
Calories
619
Total fat
30g
Total carbohydrates
58g
Total protein
16g
Sodium
992mg
Cholesterol
101mg
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