√Tortellini, Creamy Basil, Tomato

By á-1009

Ingredients

• 20 oz. container of Tortellini (or 2 8 oz. containers)
• 3 tbsp. butter
• 1/2 med. onion, diced
• 4 cloves garlic, minced
• 4 tbsp. AP flour
• 2 cups half and half
• 2 med. chopped fresh tomato
• or
• 1 - 14.5 ounce can diced tomato with juice
• 4-5 oz. fresh baby spinach, cut
• 4 tbsp. fresh basil, chopped
• 3/4 cup Parmesan cheese, finely shredded
• Salt and pepper to taste

Preparation

Step 1

Cook Tortellini and drain. In large saucepan melt butter over medium heat, add onion and saute until translucent. Add garlic and saute until fragrant. Add flour and stir constantly for about one minute. Slowly whisk in 1/2 + 1/2, continue to stir until sauce begins to simmer. Add tomatoes, spinach and basil, season with salt and pepper. Continue to cook until sauce has thickened and spinach has wilted. Add Parmesan cheese and stir until melted. Remove sauce from heat and stir in Tortellini, mix until evenly coated