Spinach Tomato Tortellini
The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!
Ingredients
- 12 ounces tortellini pasta
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 14.5-ounce can petite diced tomatoes
- 3 cups spinach, roughly chopped
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
- Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
- Serve immediately.