SPINACH TOMATO TORTELLINI

By á-48072

Ingredients

• 12 ounces tortellini pasta
• 1 1/2 cups heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14.5-ounce) can petite diced tomatoes
• 3 cups spinach, roughly chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan

Preparation

Step 1

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, whisk together heavy cream and flour; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
Serve immediately.