Creamy Spinach Tomato Tortellini
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
Italian
Creamy Spinach Tomato Tortellini
Description
Creamy Spinach Tomato Tortellini features refrigerated three cheese tortellini combined with a smooth, thick sauce crafted from butter, garlic, flour, milk, and cream. The inclusion of canned diced tomatoes, fresh chopped spinach, basil, and oregano lends the dish a balance of freshness and herbal aroma. Cooking the sauce until it thickens and the Parmesan melts ensures a creamy coating enveloping the pasta. This recipe uses a slow simmer to meld the flavors, which highlights the tender texture of the tortellini and the delicate greens. It is best served warm, optionally topped with extra Parmesan or red pepper flakes for gentle heat.
The blend of dairy richness and fresh vegetables creates a filling and flavorful pasta dish, suitable for a lunch or dinner centerpiece. The sauce can be adjusted by thinning with reserved pasta water to achieve the preferred consistency. This dish stands out for its combination of creamy, cheesy elements with the brightness of tomato and spinach, making it a balanced comfort meal without relying on heavy seasoning beyond salt, pepper, and herbs.
Ingredients
- 1 (20 oz.) pkg three cheese tortellini refrigerated
- 3 Tbsp butter
- 2 cloves garlic minced, cloves
- 3 Tbsp all-purpose flour
- 1 tsp onion powder
- 1 1/4 cups milk (I used 2%, anything but skim works fine)
- 1/2 cup heavy cream
- 1 (14.5 oz.) can diced tomatoes undrained, petite
- 1 1/2 cups (packed) spinach chopped, fresh
- 3 Tbsp basil chopped, fresh
- 2 tsp oregano or 1/2 tsp dry, fresh, chopped
- salt freshly ground
- black pepper freshly ground
- 1/2 cup Parmesan Cheese plus more for serving, finely shredded
- red pepper flakes for serving (optional
Instructions
- Cook tortellini according to directions listed on package.
- Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.
- While whisking, slowly pour in milk and cream, then whisk until smooth.
- Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.
- Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.
- Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.
- Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.
User Reviews
Overall Rating
5
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