Instructions

• Prep ingredients: if using fresh spinach, roughly chop it; if using frozen spinach, thaw, drain well, and roughly chop. Grate the onion, mince the garlic (or measure 1 1/2 Tbsp), dice the Neufchatel into small cubes, and finely shred the parmesan if not already shredded.
• Bring a large pot of salted water to a boil and cook the 15 oz refrigerated tortellini according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.
• While the tortellini cooks, melt 2 1/2 Tbsp butter in a large skillet over medium-high heat.
• Add the grated small yellow onion to the skillet and sauté about 4 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the minced garlic and sauté about 30 seconds, until fragrant.
• Sprinkle in 2 Tbsp flour and cook, stirring constantly, for 1 minute to form a roux.
• While whisking constantly, slowly pour in 2 cups milk until the mixture is smooth. Season lightly with salt and freshly ground black pepper (remember the parmesan adds saltiness; you can adjust later).
• Bring the sauce to a light boil while stirring, then reduce the heat to low. Add the 8 oz diced Neufchatel and 1 cup shredded parmesan, and cook over low heat, stirring frequently, until the cheeses melt and the sauce is smooth.
• Stir the chopped spinach and the chopped artichoke heart quarters (from the 14 oz can) into the sauce and warm through.
• Add the drained tortellini (and 3 Tbsp chopped fresh parsley, if using) to the skillet and gently toss to combine.
• If the sauce is too thick, stir in the reserved pasta water a few tablespoons at a time to reach your desired consistency (you reserved 1/2 cup total; use as much as needed). Taste and adjust seasoning with more salt and pepper if desired.
• Serve immediately.