Creamy Spinach Tomato Tortellini

A week in town means time for cooking!  I printed this recipe forever ago and never got around to trying it, which really is a shame.  It was pretty quick to make, a good weeknight pick. Enjoy!

Creamy Spinach Tomato Tortellini (recipe from here)

Ingredients

  • 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
  • 2-3 cups fresh spinach
  • 1 Tbsp olive oil
  • 2-3 cloves minced garlic
  • 3/4 cup fresh diced onion
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons dried basil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half (we used fat free)
  • 1/2+ cup grated Parmesan cheese

Instructions

  1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
  2. While the tortellini is boiling, chop the spinach roughly.
  3. Heat a large skillet using medium heat and put the about 1 Tbsp olive oil and the minced garlic and diced onion into it. Sautee it briefly until fragrant, about 1-2 minutes.
  4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
  5. Cook and stir over medium high heat until the mixture begins to bubble.
  6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
  7. Add the creamy mixture into the the skillet along with the parmesan cheese.
  8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
  9. Add the drained tortellini and mix together gently.
  10. Serve and enjoy!

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