Spinach and Tomato Tortellini Recipe
Our spinach and tomato tortellini is a creamy and delicious weeknight meal that comes together in less than 30 minutes.
Serving6 servings
Ingredients
- 20 ounces cheese tortellini
- 1 teaspoon olive oil
- 1 (14.5 ounce) can diced tomatoes, (drained)
- 2-3 cups baby spinach, chopped
- 2 teaspoon minced garlic
- 2 teaspoon italian seasoning
- salt and pepper, to taste
- 1½ cups half and half
- ¼ cup Parmesan cheese
- 2 Tablespoons flour
Equipment
Instructions
- Cook tortellini according to package directions.
- In a large saucepan over medium heat while the tortellini cooks, heat the olive oil over medium heat. Add the diced tomatoes, spinach, garlic, Italian seasoning, salt and pepper. Cook and stir until the garlic is fragrant and the spinach is wilted.
- Stir in the half and half and parmesan cheese. Whisk in the flour to help thicken the mixture.
- Drain the tortellini and add it to the spinach mixture. Stir until tortellini is coated and mixture is heated through. Serve warm.
Notes
The great thing about this recipe is how customizable it is. Some other variations we enjoy include the following: add baby portobello mushrooms, substitute spinach for another green vegetable (peas, asparagus or kale), add in roasted red peppers or sautéed onion, add in additional protein (we love shrimp or grilled chicken), substitute a lighter milk (like 2%) for the half and half – the sauce may be a little thinner, but it will still taste good, or fresh tomatoes for the canned.
Recipe slightly adapted from All Recipes.
Nutrition
Calories: 423 kcal · Carbohydrates: 50 g · Protein: 19 g · Fat: 17 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 62 mg · Sodium: 514 mg · Potassium: 284 mg · Fiber: 5 g · Sugar: 4 g · Vitamin A: 1280 IU · Vitamin C: 10 mg · Calcium: 287 mg · Iron: 4 mg