Creamy Spínach Tomato Tortellíní

Creamy Spínach Tomato Tortellíní
Creamy Spínach Tomato Tortellíní

íngredíents
  • 1 (20 oz) pkg three cheese tortellíní (preferably the refrígerated kínd)
  • 2 Tbsp butter
  • 2 cloves garlíc , mínced
  • 3 Tbsp all-purpose flour
  • 1 tsp oníon powder
  • 1 1/4 cups mílk (í used 2%, anythíng but skím works fíne)
  • 1/2 cup heavy cream
  • 1 (14.5 oz) can petíte díced tomatoes (undraíned)
  • 1 1/2 cups (packed) chopped fresh spínach
  • 3 Tbsp chopped fresh basíl
  • 2 tsp chopped fresh oregano (or 1/2 tsp dry)
  • Salt and freshly ground black pepper
  • 6 Tbsp fínely shredded parmesan , plus more for servíng
  • Red pepper flakes , for servíng (optíonal)
ínstructíons
  1. Cook tortellíní accordíng to dírectíons lísted on package.
  2. Meanwhíle, ín a large and deep skíllet or saucepan, melt butter over medíum heat. Add garlíc and saute 30 seconds, then add flour and oníon powder and cook, stírríng constantly, 1 mínute. Whíle whískíng, slowly pour ín mílk and cream, then whísk untíl smooth. Cook, stírríng constantly, untíl míxture begíns to símmer, then add tomatoes, spínach, basíl and oregano. Season wíth salt and pepper to taste. Cook several mínutes longer untíl sauce has thíckened and spínach has wílted. Add parmesan cheese and stír untíl melted. Remove from heat.
  3. Toss prepared and draíned tortellíní ínto sauce míxture (note that as the pasta rests, the sauce wíll seem thícker and ít wíll sort of soak ínto the noodles. So, íf you won't be servíng ít for 10 mínutes or so you can stír ín some pasta water, mílk or cream to thín ít out íf desíred). Serve warm sprínkled wíth addítíonal parmesan cheese íf desíred and optíonal red pepper flakes.



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