Creamy Tomato and Spinach Tortellini
A quick, creamy tortellini skillet with diced tomatoes, spinach, and parmesan for a comforting weeknight meal.
Equipment
- Large Pot
- Colander
- Large saucepan
- Whisk
- Spatula or wooden spoon
Ingredients
- 20 ounces refrigerator cheese tortellini
- 2 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1.5 cups milk
- 0.5 cup heavy whipping cream
- 15 ounce can petite diced tomatoes
- 1.5 cups baby spinach leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/2 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1/2 cup freshly grated parmesan cheese plus more for serving
- crushed red pepper flakes for serving (optional)
Instructions
- Cook the refrigerated cheese tortellini according to package instructions; drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a smooth roux and cook for about 30 seconds.
- Add the minced garlic and onion powder to the roux and cook, stirring, for 30 seconds more.
- Slowly pour in the milk and heavy cream while whisking, then continue whisking until the mixture is smooth.
- Cook the sauce, stirring constantly, until it begins to simmer and slightly thicken.
- Stir in the diced tomatoes (with juices), chopped spinach, chopped basil, and dried oregano; season with salt and freshly ground black pepper to taste.
- Add the grated parmesan and stir until melted and the sauce is smooth.
- Remove the sauce from the heat and fold in the cooked tortellini until well coated.
- Serve warm with extra parmesan and crushed red pepper flakes, if desired.
Notes
- Substitute fresh tomatoes with 1½ cups diced fresh tomatoes and 1 cup hot pasta cooking water if desired.