Tortellini with Spinach and Lemon Cream Sauce

• Vegetarian

• Produce

  • 2 1/2 cup Baby spinach
  • 2 cloves Garlic
  • 2 tsp Lemon, zest

• Condiments

  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 12 oz Cheese tortellini, Refrigerated or frozen

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/3 tbsp Olive oil

• Dairy

  • 1 1/4 cup Whole milk

Found on a-kitchen-addiction.com

Ingredients

• 12 oz refrigerated or frozen cheese tortellini
• 1 tbsp + 1 tsp olive oil
• 2 cloves garlic, minced
• 1¼ C whole milk
• ¼ C fresh lemon juice
• 2 tbsp flour
• 2 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• 2½ C baby spinach

Directions

• Cook tortellini according to package instructions. Stir in a teaspoon of olive oil to prevent sticking. Set aside.
• Heat remaining olive oil in a large skillet over medium-high heat. Stir in minced garlic and cook until garlic just starts to brown.
• Stir in milk and lemon juice. Whisk in flour. Bring to a simmer.
• Reduce heat to medium-low heat and stir in lemon zest, salt and pepper. Stir until thickened, about 2-3 minutes.
• Stir in spinach and cooked tortellini and cook until spinach is wilted and tortellini is heated through.
• Serve with additional lemon zest.