Creamy Spinach Tortellini

whisking the milk and cream with the butter, garlic, flour and onion powder.

Let the mixture simmer for a few minutes until it begins to thicken.

I used tri-color tortellini this time! Looks a little different but tastes just the same!!

Creamy Spinach Tomato Tortellini

2014-09-30 12:51:44

A quick and easy delicious dinner!

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Ingredients

1. 1 (20 oz) package cheese tortellini (preferably the refrigerated kind)
2. 2 tbsp butter
3. 2 cloves garlic, minced
4. 2 tbsp flour (I used gluten free, rice flour)
5. 1 tsp onion powder
6. 1 1/4 c milk (I used almond milk)
7. 1/2 c heavy cream
8. 1 (14.5 oz) can petite diced tomatoes (undrained)
9. 1 1/2 c chopped fresh spinach
10. 3 tbsp chopped fresh basil
11. 2 tsp chopped fresh oregano (or 1/2 tsp dry)
12. salt & pepper
13. 8 tbsp finely shredded parmesan cheese, plus more for serving

Instructions

1. Cook tortellini according to the directions on package. Drain & set aside.
2. Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour & onion powder and cook, stirring constantly for 1 min.
3. While stirring, slowly pour in milk and cream and whisk until smooth.
4. Cook, stirring constantly until mixture begins to simmer.
5. Add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste.
6. Cook several minutes until sauce has thickened and spinach has wilted.
7. Add parmesan cheese & stir until melted. Remove from heat.
8. Toss tortellini into sauce mixture & sprinkle with additional parmesan cheese.

Notes

1. sauce will thicken as it sits on the pasta.

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