Creamy Tortellini with Spinach & Tomatoes
Recipe Notes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4-5 servings
Original Recipe: 4 Sons R Us
First Tried: August 2020
Ingredients
- 1 lb cheese tortellini
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup fresh spinach, chopped
- 4-6 medium tomatoes, diced OR one 14.5 ounce can diced tomatoes
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1/2 tsp red chilli pepper flakes
- 1/4 cup fresh basil, chopped OR 1-1/2 tsp dried basil
- 1/2 onion, diced
- 2 tbsp all-purpose flour
- 1-1/2 cup half-and-half
- 1/4 tsp fresh grated nutmeg
- 1/4 cup parmesan cheese, grated + more for garnish
Instructions
- Begin by boiling your tortellini until they are al dente (aka ready). Follow the directions on the package for boiling time. Strain and set aside.
- Heat oil in a large skillet over medium heat. Add onion and garlic, and sautee until fragrant and just starting to soften.
- Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, basil, nutmeg and chilli flakes.
- Cook and stir over medium-high heat until the mixture begins to bubble.
- In another bowl, combine the flour and half-and-half. Whisk until fairly smooth. Add the creamy mixture into the the skillet, along with the parmesan cheese.
- Heat through and then reduce the heat to medium-low and continue to stir and cook until it thickens, about 5 minutes.
- Add the drained tortellini and mix together gently.
- Serve and enjoy!
Notes
Made with tomatoes fresh from catio 1.0!