Creamy Spinach Tomato Tortellini
Ingredients
-
1
pkg
refrigerated three cheese tortellini (20 oz.)
-
3
Tbsp
butter
-
2
cloves
garlic (minced)
-
3
Tbsp
all-purpose flour
-
1 ¼
cups
milk
-
½
cup
heavy cream
-
1
can
petite diced tomatoes (14.5 oz., undrained)
-
1 ½
cups
chopped fresh spinach (packed)
-
3
Tbsp
chopped fresh basil
-
2
tsp
chopped fresh oregano
-
½
cup
finely shredded parmesan cheese
-
to taste
salt and freshly ground black pepper
-
to taste
red pepper flakes (optional)
Instructions
- Cook the tortellini according to the package directions and drain.
- In a large skillet, melt the butter over medium heat, then add garlic, flour, and onion powder, cooking for 1 minute.
- Slowly whisk in the milk and cream until smooth, cooking until the mixture barely simmers and thickens.
- Add the diced tomatoes, spinach, basil, oregano, and parmesan, seasoning with salt and pepper. Cook until the sauce thickens and the cheese melts.
- Toss the cooked tortellini with the sauce, adding pasta water or milk to thin if necessary.
- Serve warm, garnished with additional parmesan and red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
580
Total fat
26g
Total carbohydrates
63g
Total protein
24g
Sodium
777mg
Cholesterol
97mg
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