Creamy Spinach Tomato Tortellini
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt to taste
- 1 teaspoon onion powder
- 2 cloves garlic minced
- pepper to taste
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 20 ounce package 3 cheese tortellini preferably the refrigerated kind
- 3 tablespoons flour all purpose
- 1 1/4 cups milk i use 1% but any but skim will work.
- 14.5 ounce can petite diced tomatoes undrained
- 1 1/2 cups chopped fresh spinach packed
- 6 tablespoons finely shredded parmesan plus more to serve
- Carbohydrate 16.3623574094537 g
- Cholesterol 43.1303125388471 mg
- Fat 13.8936187016496 g
- Fiber 1.39776709033735 g
- Protein 4.09225964310843 g
- Saturated Fat 8.49907772718324 g
- Serving Size 1 1 Serving (223g)
- Sodium 1104.95740291971 mg
- Sugar 14.9645903191163 g
- Trans Fat 1.03144507655665 g
- Calories 199 calories
1. Cook tortellini according to directions listed on package. 2. Meanwhile, in a large deep skillet or saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds. Then add flour and onion powder and cook, stirring constantly, 1 minute. 3. While whisking, slowly pour in milk and cream. Whisk until smooth. Cook, stirring constantly, until mixture begins to simmer. Then add tomatoes and spinach and salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat. 4. toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So if you won't be serving it for ten minutes or so, you can stir in some pasta water, milk or cream to thin it out a little). 5. Serve warm with additional parmesan cheese sprinkled on top.
