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Spinach Tomato Tortellini

4

25 min

Spinach Tomato Tortellini

Spinach Tomato Tortellini Photo 1

Time

25 min

Serving

8 persons

Calories

292

Rating

4.00★ (2)

Author: Victoria Buriak
An old boyfriend's mother used to cook this tomato and spinach tortellini for me whenever I ate over. I love the cheese tortellini coated in a creamy tomato and spinach sauce!

Ingredients

  • cheese tortellini: 1 pack (16 ounce pack)
  • tomatoes with garlic and onion: 1 can (14.5 ounce can, diced)
  • fresh spinach: 1 cup (chopped)
  • ½ teaspoons dried basil: 1 piece
  • garlic: 1 tsp (minced)
  • salt: 0.5 tsp
  • pepper: 0.25 tsp
  • milk: 0.75 cup
  • heavy cream: 0.75 cup
  • all-purpose flour: 2 Tbsp
  • Parmesan cheese: 0.25 cup (grated)

Metric Conversion

Stages of cooking

Spinach Tomato Tortellini Photo 21
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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook until tender, about 10 minutes.
    Spinach Tomato Tortellini Photo 2
  2. Meanwhile, combine tomatoes, spinach, basil, garlic, salt, and pepper in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
    Spinach Tomato Tortellini Photo 3
  3. Whisk milk, cream, and flour together in a medium bowl. Add to the saucepan along with Parmesan; stir together. Cook until sauce is heated through, 3 to 5 minutes. Reduce the heat to low and simmer until thick, about 2 minutes.
    Spinach Tomato Tortellini Photo 4
  4. Drain tortellini, but do not rinse. Gently add to the saucepan and stir to coat with sauce. Melissa Goff
    Spinach Tomato Tortellini Photo 5

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