SPINACH TOMATO TORTELLINI

You can make the most creamy tortellini in 15 minutes. It doesn’t get any easier or more delicious than this!

I had a day where errands swamped me. I ran a smog test, went to the DMV and car washed, did grocery shopping, gave Butter a shower, etc. It seemed that everything went wrong.

By the time I got home, I was close to ordering takeout. Then I saw the bag of tortellini sitting on my kitchen counter, and I knew I needed to make something. When you’ve had a long day of errands and are tired, comfort food from home is a must.

This dish was ready in just 20 minutes. This is so easy. You won’t believe how delicious it is, with the creamy goodness and fresh tomato chunks. After you have taken your first bite, you will be asking for more!

Ingredients

• Tortellini 12 oz.
• 1 1/2 cups heavy cream
• 2 Tablespoons of all-purpose flour
• Olive oil one tablespoon
• Three cloves garlic, minced
• Can of petite diced tomatoes, 14.5 oz.
• 3 cups spinach roughly chopped
• Two teaspoons of dried basil
• Oregano dried, one teaspoon
• Half a teaspoon of dried thyme
• Optional: 1/4 teaspoon crushed red pepper flakes
• To taste, add Kosher Salt and freshly ground Black Pepper
• Parmesan cheese, 1/4 cup

Instructions

• Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
• In a small dish, combine heavy cream with flour. Set aside.
• Over medium heat, heat olive oil in a large pan. Stir frequently while cooking garlic for about one minute.
• Add tomatoes, spinach, and any other ingredients you want. Season with pepper and salt to taste. Cook, stirring frequently, until the spinach starts to wilt. This should take about 2 minutes.
• Stir in the heavy cream mixture and Parmesan, and continue to cook while constantly whisking for 3-4 minutes or until it is slightly thickened. Toss gently the tortellini into the sauce.
• Serve immediately