Creamy Spinach Tomato Tortellini

After taking Monkey 1 to to the dentist today to get some cavities filled, she was told to eat only liquids.  So I decided to try out the Creamy Spinach Tomato Tortellini recipe I found on pinterest.  I figured I could cut it small enough for her to eat or 'gum' enough to swallow.  Monkey 2 is so dang picky he wouldn't even try them, but the rest of us loved it.  I thought it was a fairly easy recipe, comes together pretty quickly.  The only downfall is everything has to be done really quickly.  You are stirring practically the whole time and that makes it hard if you don't have the stuff ready when you are making it.  I will definitely be making this again.  The only thing I did differently is I didn't have any plain diced tomatoes, only diced tomatoes with chiles(and it gave the pasta a little kick) (I really liked the change...as did the hubby)

Creamy Spinach Tomato Tortellini

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 5 - 1 cup servings

Ingredients

• 1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind)
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk (I used 2%, anything but skim works fine)
• 1/2 cup heavy cream
• 1 (14.5 oz) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 3 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano (or 1/2 tsp dry)
• Salt and freshly ground black pepper
• 6 Tbsp finely shredded parmesan, plus more for serving
• Red pepper flakes, for serving (optional)

Directions

• Cook tortellini according to directions listed on package.
• Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
• Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.

Recipe Source: adapted with some changes from Cooking Classy