Ingredients

The following ingredients have 4 Servings
  • 9 oz. spinach tortellini (or cheese tortellini)
  • 1 tbsp unsalted butter
  • 2 clove garlic
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 3/4 cup chicken broth or vegetable stock (separated )
  • 1/2 tsp salt
  • 1/3 cup Parmesan cheese (grated)
  • 5 oz. baby spinach (coarsely chopped)
  • 7 oz. sun-dried tomatoes (jar)
  • red pepper flakes (optional )
  • fresh basil (optional for sprinkling on top )

Instruction

  • Drop the spinach tortellini into the boiling water and cook pasta for 2 minutes less than the package directions.
  • While the tortellini boils, start on the creamy sauce. Over medium heat, melt the butter in a large skillet. Stir in the garlic red pepper flakes, and cook until fragrant., about 1 minute.
  • Whisk in the flour and keep stirring until it's absorbed and becomes pasty and smells nutty. 
  • Slowly whisk in the cream until it is smooth. Add 1/2 cup chicken broth and whisk until combined. 
  • Add the salt and Parmesan cheese. Allow it to simmer until thickened. About 2-3 minutes. If it seems too thick add another 1/4 cup chicken broth to the tortellini sauce.
  • Stir in the spinach and sun-dried tomatoes. Transfer the drained tortellini to the skillet and gently stir to coat the pasta with the sauce. Serve immediately.
  • Top with fresh basil if desired.