Creamy Spinach Tomato Tortellini

• Vegetarian

• Produce

  • 1 1/2 tsp Basil, dried
  • 2 tsp Garlic
  • 1 tsp Onion flakes
  • 1 cup Spinach, fresh
  • 1 (14.5 ounce can Tomatoes, petite

• Pasta & Grains

  • 1 bag Barilla three cheese tortellini, regular sized

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Half and half
  • 1/4 cup Parmesan cheese, grated

Found on bombshellbling.com

Description

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
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1½ teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1½ cups half-and-half
• ¼ cup grated Parmesan cheese

Directions

• Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
• While the tortellini is boiling, chop the spinach roughly.
• 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.
• Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion 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 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!

Nutrition