Creamy Spinach Tomato Tortellini
INGREDIENTS
1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
2 teaspoon minced garlic
1 cup chopped fresh spinach
1 (14.5 ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon onion flakes
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese
INSTRUCTIONS
1-Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
2-While the tortellini is boiling, chop the spinach roughly.
3-Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.
4-Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5-Cook and stir over medium high heat until the mixture begins to bubble.
6-In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7-Add the creamy mixture into the the skillet along with the parmesan cheese.
8-Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9-Add the drained tortellini and mix together gently.
10-Serve and enjoy!
Written by Unknown
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