Creamy Spinach & Tomato Tortellini

After a stretch of beautiful, warm weather here in SF, the rains came. It was chilly, blustery, and very wet. I knew I needed something hearty and filling to get through the midweek slump. This came together with frozen tortellini from Costco, fresh veggies, and a light cream sauce. The sauce would go with any pasta, and you could throw in some chicken for extra protein. If I had any I would have also thrown in basil.

20 oz cheese tortellini
2 tablespoons butter
3 tablespoons flour
1 teaspoon onion powder
1/2 teaspoon herbs de provence (you could also use Italian seasoning or just oregano)
1 cup milk
1 cup heavy cream
1 cup rough cut grape tomatoes, add more or less to your liking, or chop regular tomatoes
1 1/2 cups spinach, packed
6 tablespoons shredded parmesan or an Italian cheese blend

Cook the tortellini per the package directions. The package I had noted to cook for only two minutes so I set the water to boil and worked on the cream sauce.

Melt the butter in a large saucepan and slowly add the flower once fully melted. Keep stirring, I used a whisk. Break up any bits of flour before adding more. Next add in the onion powder and stir out any lumps. Slowly add in the dairy and keep stirring. Once all dairy is added allow the sauce to simmer. Next add the veggies. I put added the tomatoes first to allow them to break down a bit, then the spinach. I just used loose spinach from a bag. I didn’t chop or tear, and I think it came out just great. Allow the veggies and sauce to come to a simmer together, and then add the cheese and stir until melted.

Drain your cooked pasta and mix the sauce in. If not serving right away the sauce may thicken, you can thin it with some milk or pasta water. Top with some more cheese if desired. I served it immediately and it was hard to wait for it to cool.
I loved this so much I’m having it again tonight as leftovers.

Bring on the rain!

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