Creamy Spinach Tomato Tortellini

Ingredients

• 1 pkg three cheese tortellini
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk
• 1/2 cup heavy cream
• 1 can petite diced tomatoes, undrained
• 1 1/2 cups chopped fresh spinach
• 3 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano
• Salt and freshly ground black pepper
• 6 Tbsp finely shredded parmesan, plus more for serving
• Red pepper flakes, for serving, optional

Directions

1. Boil the tortellini as the package instructs. While that’s going, set a large, deep skillet or saucepan over medium heat and melt the butter. Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and onion powder and keep stirring for 1 minute.
2. Whisk as you slowly add the milk and cream, then continue whisking until the sauce is smooth. Keep cooking and stirring until it just starts to simmer, then mix in the tomatoes, spinach, basil and oregano. Add salt and pepper to taste. Let the sauce cook for several minutes more, until it thickens and the spinach softens down. Stir in the parmesan cheese until it melts, then take the pan off the heat.
3. Add the cooked, drained tortellini to the sauce and toss everything together. As the pasta sits, the sauce will tighten up and sink into the tortellini a bit, so if you are not serving it for about 10 minutes, thin it with a little pasta water, milk or cream if you like.
4. Serve warm with more parmesan on top if desired, and add red pepper flakes if you want them.