Ingredients
-
1 (16 ounce) package cheese tortellini
-
1 (14 1/2 ounce) can tomatoes with onion and garlic
-
1 cup chopped fresh spinach
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
-
1 1/2 teaspoons dried basil
-
1 teaspoon minced garlic
-
2 tablespoons all-purpose flour
-
3/4 cup milk
-
3/4 cup heavy cream
-
1/4 cup grated parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add the tortellini and cook until tender, about 10 minutes.
- While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
- In a medium bowl, whisk together the flour, milk, and cream.
- Stir this mixture into the saucepan along with the Parmesan cheese.
- Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
- Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat and serve.