Servings
Font
Back
Creamy Spinach Artichoke Tortellini
0 from 0 votes

Creamy Spinach Artichoke Tortellini

Hot cheesy tortellini is tossed with a rich, creamy spinach artichoke sauce to create a tempting, indulgent dish people will crave! Easy to throw together and perfect for a busy day.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 5
Course: Main Course
Cuisine: Italian

Ingredients

  • 10 oz spinach fresh or frozen
  • 15 oz tortellini refrigerated, 3 cheese
  • 2 1/2 Tbsp butter
  • 1 onion grated, small, yellow
  • 4 cloves garlic minced (1 1/2 Tbsp
  • 2 Tbsp flour
  • 2 cups milk
  • salt freshly ground
  • black pepper freshly ground
  • 8 oz neufchatel cheese (aka light cream cheese), diced into small cubes
  • 1 cup Parmesan Cheese 3.2 oz, finely shredded
  • 1 (14 oz) can artichoke hearts quartered, chopped
  • 3 Tbsp parsley optional, chopped, fresh
  • 1/2 cup water reserved pasta water

Instructions

    Cup of Yum
  1. If using fresh spinach roughly chop it then pour 3 Tbsp water in a large pot (you can just use the pasta pot you'll be using later). 
  2. Add spinach and cook over medium-low heat, stirring frequently, until spinach wilts. Transfer to paper towels. If using frozen spinach, thaw, drain and roughly chop.
  3. Cook tortellini according to directions on package, while reserving 1/2 cup pasta water before draining. 
  4. Meanwhile melt butter in a large skillet over medium-high heat, add onion to skillet (and any juices on cutting board) and saute 4 minutes, or until soft. 
  5. Add garlic and saute 30 seconds longer. Add in flour and cook, stirring constantly 1 minute. 
  6. While whisking pour in milk, then season lightly with salt and pepper (don't add too much salt because the parmesan is salty, you can season with more salt at the end if needed). 
  7. Bring to a light boil, stirring constantly, reduce heat slightly then add in Neufchatel cheese and parmesan and cook, stirring frequently, until cheeses have melted (it will take several minutes to fully melt, just don't confuse the onion pieces with the cheeses). 
  8. Stir in spinach and artichokes and warm through, then toss in cooked and drained tortellini and parsley. 
  9. Stir in reserved pasta water a few tablespoons at a time to thin as needed (I used about 1/4 cup but as it sits it thickens so add more as you need). Serve immediately.