Tuesday, September 24, 2013

Creamy Spinach Tortellini

This was the perfect weeknight meal.  It was quick and easy.  I didn't get home until 5:30 and about 25 minutes later we were eating a FANTASTIC dinner!

  • 1 (16 oz) Bag of Cheese Tortellini
  • 1 (14.5 oz) Can of Diced Tomatoes with garlic and onion
  • 1 Cup Portabello Mushrooms (sliced)
  • 1 1/2 Cups of Baby Spinach (roughly chopped)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2  teaspoon Dried Basil 
  • 1 Clove of Garlic (minced)
  • 3/4 Cup Milk
  • 2 Tablespoons Flour
  • 3/4 Cup Heavy Cream
  • 1/4 Cup Parmesan Cheese (grated)
  • 1/4 teaspoon Crushed Red Pepper
Bring a large pot of water to a boil and cook tortellini according to package.
In a separate pot combine tomatoes, salt, pepper, basil, garlic, mushrooms, and crushed red pepper and heat until bubbly.

In a bowl, whisk together heavy cream, milk, and flour.  Add to sauce pan with tomatoes.  Stir to combine.

  Next stir in the parmesan cheese.  Heat thoroughly over medium heat, reduce heat to low and simmer about 4 minutes as sauce thickens.  

Drain tortellini, but do not rinse.  Return tortellini to pot and top with sauce.  I didn't pour all the sauce on top I let my family top with more if they desired.  The kids like less than the adults.

I served with Cheesy Caprese Garlic Bread.