Italian30 minutes or less
Creamy Tomato Tortellini with Spinach
Plump cheese tortellini tossed in a rich, velvety garlic-tomato sauce with wilted spinach and nutty Parmesan.
20 min5 servings
Ingredients
- 16 oz cheese tortellini · one package
- 14.5 oz diced tomatoes with onion and garlic · one can
- 1 cup fresh spinach · chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 tsp dried basil
- 1 tsp garlic · minced
- 2 tbsp all-purpose flour
- 3/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup Parmesan cheese · grated
Directions
- 1
Cook the tortellini
Bring a large pot of water to a boil. Add the cheese tortellini and cook until tender, about 10 minutes.
- 2
Start the tomato sauce
While the tortellini cooks, combine the tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat. Stir until the mixture begins to bubble.
- 3
Make it creamy
Whisk the flour, milk, and heavy cream in a bowl. Stir the mixture into the tomato saucepan with the Parmesan. Heat through, reduce the heat to low, and simmer until thickened, about 2 minutes.
- 4
Combine and serve
Drain the tortellini without rinsing. Add it to the sauce, stir gently to coat, and serve immediately.
