This is a nice dish to entertain with simply because it looks so fancy. It doesn’t take a real long time to put together, but it appears as though you’ve spent all day getting it ready. I’ve never had anyone complain when I make this for a side dish to a scrumptious meat entree. Even my kids that don’t usually eat veggies enjoy this. I think it’s all that yummy cream sauce that is slathered all over them. Either way, I’m just glad to see them eating it!
Check out what they are saying about this recipe over at Group Recipes:
“It’s creamy and delicious and comes together pretty quick once you get your tortellini cooked. It can be served as a side dish like I did, or a vegetarian main dish, because there is plenty of tomatoes and spinach in there to make a complete dish.”
I eat this as a main meal all the time… it’s that yummy!
Ingredients
1 16 oz package of cheese tortellini (or any kind you have)
3 cloves garlic, chopped
1 small onion, chopped
2 medium tomatoes, chopped
3 cups fresh spinach, roughly chopped
8 leaves fresh basil, juilienned
S&P to taste
1 cup milk
3/4 cup heavy cream
3 Tbs. Gold Medal flour
1/4 cup Kraft parmesan
Olive oil for cooking
Instructions
Cook the tortellini per package directions. Drain and set aside.
Heat olive oil up in a very large skillet over medium heat and cook and stir onion and garlic until soft. Add in tomatoes and spinach and cook about a minute until the spinach starts to wilt. Stir in fresh basil and add S&P to taste.
In a jar or a container with a tight fitting lid add milk, cream and flour. Shake well. Add tortellini into the spinach and tomato pan along with the milk/flour mixture and stir. Add in parmesan cheese and cook until the sauce is thickened and the tortellini are heated through. Taste sauce and add more salt if needed. Serve and Enjoy! 🙂
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Quick Tip: You can use frozen spinach if you thaw and drain it well.
Thanks again to Group Recipes for this creamy and delicious recipe.
