Spinach Tomato Tortellini
Sage pumpkin pasta bake with kale and buttered pecans.
Recipe Summary Spinach Tomato Tortellini
An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
Ingredients | Vegetable Pasta Pasta Bake Recipes1 (16 ounce) package cheese tortellini1 (14.5 ounce) can diced tomatoes with garlic and onion1 cup chopped fresh spinach½ teaspoon salt¼ teaspoon pepper1 ½ teaspoons dried basil1 teaspoon minced garlic2 tablespoons all-purpose flour¾ cup milk¾ cup heavy cream¼ cup grated Parmesan cheeseDirectionsBring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.Info | Vegetable Pasta Pasta Bake Recipesprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Spinach Tomato TortelliniWorld Cuisine Recipes, European, Italian,
