14 ounce can artichoke hearts in wateer, drained and chopped
1/2 cup parmigiano-Reggiano cheese
1 pound cheese tortellini or flavored (like wild mushroom)
Salt and pepper
Instructions
Bring large bot of water to boil to cook the pasta, cooking to package directions. Defrost the spinach in the microwve for 6 minutes.
Heat a deep skillet over medium heat with the EVOO and butter. When butter melts and is hot, add garlic. Grate the onion into the skillet. Saute the onions and garlic for 5 minutes. Slprinkle flour into the skillet and cook for 1 minute. Whisk in the stock, cream and bring sauce to bubble. Season the sauce with nutmeg and reduce to low heat.
Place defrosted spinach in clean kitchen towel and wring it dry. Separate as you add to the sauce. Stir in chopped artichokes and a couple of handfuls of cheese, then season with salt and pepper.
Drain pasta well and toss with the sauce. Serve immediately with cheese on top.
Originally Submitted
10/28/2010
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You can add this Spinach Artichoke Cheesy Tortellini recipe to your own private DesktopCookbook.
