Meatless Monday: Creamy Tortellini and Spinach
This family favorite Creamy Tortellini and Spinach meal is perfect for your Meatless Mondays. It's filled with cheesy tortellini, spinach and fresh herbs and a spicy creamy sauce that will have everyone asking for seconds.
Ingredients
- 1 20 oz pkg refrigerated, tri-colored, three cheese tortellini
- 2 tbsp butter
- 1/4 cup diced onion
- 2 cloves garlic minced
- dash red pepper flakes
- 3 tbsp all-purpose flour
- 1 1/4 cups milk 2% is what I used - skim will not work well
- 1/2 cup heavy cream
- 1 14.5 oz Red Gold petite diced tomatoes w/ green chilies (undrained)
- 1 1/2 cups packed chopped fresh spinach
- 3 tbsp chopped fresh basil
- 2 tsp chopped fresh oregano
- salt and pepper to taste
- 1/4 cup finely shredded Parmesan plus more for serving
Instructions
- Cook tortellini according to directions listed on package. Drain and keep warm.
- While the pasta is cooking, in a large skillet or saucepan, melt butter over medium heat. Add onions and saute until soft, about 5 minutes. Then add garlic and red pepper flakes and let cook for 30 seconds.
- Add flour and cook, stirring constantly, 1 minute. Slowly whisk in milk and cream and whisk until smooth.
- Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste.
- Cook until sauce has thickened and spinach has wilted.
- Add parmesan cheese and stir until melted. Remove from heat.
- Toss prepared tortellini into sauce mixture.
- Serve immediately and top with additional parmesan cheese if desired.
- Recipe adapted from allrecipes.com
Notes
If the sauce is too thick, simply thin it out with a small amount of milk or cream.