Community Pick
Spinach-Artichoke Cheesy Tortellini
photo by esteban
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 283.49 g box frozen spinach, thawed and drained
- 29.58 ml olive oil
- 14.79 ml butter
- 3 garlic cloves, chopped
- 1 small onion, grated
- 29.58 ml flour
- 236.59 ml chicken broth
- 236.59 ml heavy cream
- 0.61 ml nutmeg
- 396.89 g can water-packed artichoke hearts, drained and chopped
- 236.59 ml grated parmesan cheese or 236.59 ml romano cheese
- 453.59 g cheese tortellini
directions
- Heat a deep skillet over medium heat with the oil and butter.
- When butter melts, add garlic and grated onion. Saute for 5 minutes.
- Sprinkle the flour into the skillet and cook for 1 minute.
- Whisk in the broth, then the cream and bring to a bubble.
- Season the sauce with nutmeg and reduce heat to low.
- Separate spinach into pieces as you add it to the sauce.
- Stir in the artichokes and cheese and season to taste with salt and pepper.
- Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
- Drain and toss with the spinach artichoke sauce.
- Serve immediately with additional grated cheese and diced tomatoes, if desired.
Reviews
-
Oh, wow! This was so incredibly delicious! We stuffed ourselves on it--we just couldn't resist another bite and then another and another. It tastes like a cross between spinach dip and artichoke dip--with noodles and lots of cheese. The only changes I made were to emit the salt, use half & half instead of heavy cream, finely chop the onions instead of grating them, and replace the butter with more olive oil. This is definitely a keeper! Thank you, thank you, THANK YOU, Charmie777!! Update: We've tried this now using lowfat evaporated milk instead of cream, and it was still wonderful--and less guilt-ridden, too! Thanks again!
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Tweaks
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This was fabulous. I made a few changes based on what I had. I followed another reviewer's suggestion and used evaporated milk instead of heavy cream. I also didn't have artichokes so I chopped a red bell pepper and added it along with the garlic and onion. I used fresh spinach instead of frozen because I had some I wanted to use up. I love that if I used the evaporated milk and dried tortellini this could be a pantry meal with veggies, that tastes great.
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RECIPE SUBMITTED BY
Charmie777
United States