Prep 5 mins
Cook 15 mins
This is an easy and delicious recipe. Hope you enjoy!!
- 1 (16 ounce) package cheese tortellini
- 1 (14 1/2 ounce) can tomatoes with onion and garlic
- 1 cup chopped fresh spinach
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 3⁄4 cup milk
- 3⁄4 cup heavy cream
- 1⁄4 cup grated parmesan cheese
- Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes.
- While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
- In a medium bowl, whisk together the flour, milk, and cream.
- Stir this mixture into the saucepan along with the Parmesan cheese.
- Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
- Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat and serve.
I like quick meals on Fridays when I have to work late, and this fits the bill. I had to sub meat tortellini, personal preference, and used two packages. One wasn't quite enough, only 12 oz., but the rest I kept the same, and it was wonderful. This is definitely a Friday night keeper in our house!!
This comes together surprisingly fast. I used cheese ravioli. All I had were regular diced tomatoes, so I sauteed a little onion & garlic in olive oil, then added the tomatoes, etc. I also used all skim milk instead of heavy cream, and my sauce was a little thin b/c of it. This has a really great flavor and definitely was fancier-seeming than our usual weeknight fare. I served with a Caesar salad and some whole-wheat baguette slices.
I needed a quick family dinner and this was great! My vegetarian daughter loved it and my meat loving son went back for seconds. I reduced the saturated fat to about 4 grams per serving by using 1/4 cup extra virgin olive oil and skim milk instead of the whole milk and cream. I also used an entire pound of frozen chopped spinach and some grated carrot to increase the veggies. (I had to use more flour to compensate for the extra liquid released by the spinach.) Thanks for posting!