Categorized:
- Main Dish
- Pasta & Italian
Tagged:
- basil
- butter
- cream
- flour
- garlic
- milk
- onion powder
- oregano
- red pepper flakes
- spinach
- tomatoes
- tortellini
Creamy Spinach Tomato Tortellini
Ingredients
- 1 (20 oz.) pkg refrigerated three cheese tortellini
- 3 Tbsp butter
- 2 cloves garlic cloves , minced
- 3 Tbsp all-purpose flour
- 1 tsp onion powder
- 1 1/4 cups milk (I used 2%, anything but skim works fine)
- 1/2 cup heavy cream
- 1 (14.5 oz.) can petite diced tomatoes (undrained)
- 1 1/2 cups (packed) chopped fresh spinach
- 3 Tbsp chopped fresh basil
- 2 tsp chopped fresh oregano (or 1/2 tsp dry)
- Salt and freshly ground black pepper
- 1/2 cup finely shredded parmesan cheese , plus more for serving
- Red pepper flakes , for serving (optional)
Instructions
- Cook tortellini according to directions listed on package.
- Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.
- While whisking, slowly pour in milk and cream, then whisk until smooth.
- Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.
- Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.
- Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.
- Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.
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