SPINACH TOMATO TORTELLINI

SPINACH TOMATO TORTELLINI
SPINACH TOMATO TORTELLINI

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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