Spinach Tomato Tortellini

This spinach tomato tortellini is pretty enough for a special occasion or easy enough for a weeknight meal. pump it up and serve with chicken, broccoli, and garlic bread.

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I love cooking with others, especially with friends I have not seen in a long time. Especially when going home to Rochester, NY for the holidays and we get to shop at my favorite grocery store in the world, Wegmans, which I miss dearly (keeping my fingers crossed they will expand).

For New Year’s Eve, three of my high-school friends and I got together and cooked dinner together before getting ready for the evening’s festivities to bring in 2011. Each of us took on a different task and then enjoyed the deliciousness together before getting dressed up!

We pumped up the garlic and cheese a bit from the original recipe and I am glad we did because the sauce turned out amazing! Our pasta was served with chicken and garlic bread sticks. We make such a great team!

The memory lingered on for over 10 years later when I made it again, after a serious craving for creamy cheesy good pasta, and it was just as good as I remembered. In fact I mentioned it to those same three friends and now they want to remake it too! We may be physically far apart but we can pretend we are eating together again.

This time, while still served with a trusty slice of garlic bread, I added broccoli instead of chicken. Instant Pot green beans would also be a great option. Or go cray and add protein and veggies ;-). Also proof that this meal can do it all, from a weeknight meal to NYE!

Love this spinach tomato tortellini and looking for other great dishes?

• Creamy Tomato Tortellini Soup
• One-Pot Tortellini with Sausage, Kale, and Peas
• Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
• Tortellini with Lighter Pumpkin Alfredo

Post updated 1/16/22, photo above is the original.

SPINACH TOMATO TORTELLINI

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16 oz.) package cheese tortellini
• 1 (14.5 oz.) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 2 tsp minced garlic
• 1-1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While the tortellini cooks, In a large saucepan over medium heat combine the tomatoes, spinach, garlic, basil, salt, and pepper. Cook and stir until the mixture begins to bubble, about 5 minutes.
3. In a medium bowl, whisk together the flour, milk, and cream. Slowly pour while stirring into the saucepan. Stir in Parmesan cheese. Heat through, reduce heat to low, and simmer until thick, about 5 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

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