Ingredients
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1 (10 ounce) box frozen spinach, thawed and drained
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2 tablespoons olive oil
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1 tablespoon butter
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3 garlic cloves, chopped
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1 small onion, grated
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2 tablespoons flour
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1 cup chicken broth
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1 cup heavy cream
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1/8 teaspoon nutmeg
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1 (14 ounce) can water-packed artichoke hearts, drained and chopped
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1 cup grated parmesan cheese or 1 cup romano cheese
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1 lb cheese tortellini
Instructions
- Heat a deep skillet over medium heat with the oil and butter.
- When butter melts, add garlic and grated onion. Saute for 5 minutes.
- Sprinkle the flour into the skillet and cook for 1 minute.
- Whisk in the broth, then the cream and bring to a bubble.
- Season the sauce with nutmeg and reduce heat to low.
- Separate spinach into pieces as you add it to the sauce.
- Stir in the artichokes and cheese and season to taste with salt and pepper.
- Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
- Drain and toss with the spinach artichoke sauce.
- Serve immediately with additional grated cheese and diced tomatoes, if desired.