1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Instructions
Bring 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.
n 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.
Originally Submitted
1/23/2019
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