Tortellini with Crispy Bacon and Spinach in Cream Sauce

By gvcathy

Ingredients

• One 20-ounce package refrigerated three-cheese tortellini
• 5 slices bacon, coarsely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese
• One 10-ounce container baby spinach

Preparation

Step 1

Cook the tortellini according to package directions. Drain.

Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp and browned, about 5 minutes. With a slotted spoon, transfer the bacon to a plate.
Add the flour to the drippings in the skillet and cook, stirring constantly, 1 minute. Whisk in the milk, salt and nutmeg and bring to a boil. Reduce the heat and cook, stirring constantly, until the sauce is thickened, 2 to 3 minutes. Whisk in the Parmesan until blended and smooth. Add the spinach, in batches, and cook until the spinach is wilted, about 2 minutes. Add the tortellini and the reserved bacon, coarsely chopped, and toss until well coated. Serve immediately.