Description
A delicious and creamy cheese tortellini recipe with spinach and tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 20 ounces cheese tortellini
- 1 teaspoon olive oil
- 1 (14 ounce) can diced tomatoes (drained)
- 2–3 cups baby spinach (chopped)
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- salt and pepper (to taste)
- 1½ cups half and half
- ¼ cup Parmesan cheese
- 2 Tablespoons flour
Instructions
- Cook tortellini according to package directions.
- In a large saucepan over medium heat while the tortellini cooks, heat the olive oil. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt, and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
- Stir in the half and half and Parmesan cheese. Whisk in the flour to help thicken the mixture.
- Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and the mixture is heated through. Serve warm.
Notes
- This dish can be customized with additional vegetables or protein.
- For a lighter version, use skim milk instead of half and half.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg