Spinach Cheese Tortellini
Spinach Cheese Tortellini might be just the hor d'oeuvre you are searching for. One serving contains 199 calories, 4g of protein, and 16g of fat. This recipe serves 8 and costs 65 cents per serving. 2 people have made this recipe and would make it again. A mixture of milk, garlic, spinach, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. If you like this recipe, take a look at these similar recipes: Cheese Tortellini Alfredo, Cheese Tortellini With Sausage Ragu, and Cheese Tortellini With Shrimp In Tomato Cream Sauce.
Servings: 8
Ingredients:
2 Tbs butter
1 large can of crushed tomato
1 package of cheese tortellini (dried, frozen or fresh) – prepare per package instructions
1 tsp cumin
1 tsp dried basil
2 Tbs flour
2 cloves garlic – minced
1 tsp garlic powder
¾ cup heavy cream
¾ C milk
2 Tbs olive oil
1 small onion – diced
1 tsp onion powder
1 tsp oregano
¼ c Parmesan Cheese – grated (fresh is best). Plus more to taste.
2 tsp raw sugar
¼ tsp red pepper flakes
Pepper and Salt to taste
4 cups fresh spinach
1 tsp thyme
Equipment:
frying pan
whisk
bowl
slotted spoon
wooden spoon
stove
Cooking instruction summary:
- Prepare tortellini per package instructions.
- In a large stainless steel pan, heat onions in olive oil and butter over medium heat until onions are soft and translucent (about 3-4 minutes). Add the garlic and allow to cook x 1 minutes. Add the tomatoes (juice and all), salt and pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin and dried basil and raw sugar and allow to simmer for 5 minutes. Add spinach leaves all at once and place lid on the pan so that spinach can wilt. Stir occasionally until leaves are wilted. If tomato mixture becomes to dry you can add water cup at a time as needed to wilt the spinach. Continue to allow the tomato mixture to simmer.
- Once the spinach is wilted, in a small bowl, mix flour, milk and cream together and whisk together with a fork or a whisk. Once well blended, add to the tomato/spinach mixture. Add the Parmesan Cheese.
- Using a slotted spoon, remove the tortellini from its cooking water and place into the tomato mixture. Gently mix with a wooden spoon being careful not to tear up the tortellini. Heat on stove top until all is heated through. Serve immediately. Garnish with parmesan cheese and fresh basil
Step by step:
1. Prepare tortellini per package instructions.In a large stainless steel pan, heat onions in olive oil and butter over medium heat until onions are soft and translucent (about 3-4 minutes).
2. Add the garlic and allow to cook x 1 minutes.
3. Add the tomatoes (juice and all), salt and pepper, garlic powder, onion powder, red pepper flakes, thyme, oregano, cumin and dried basil and raw sugar and allow to simmer for 5 minutes.
4. Add spinach leaves all at once and place lid on the pan so that spinach can wilt. Stir occasionally until leaves are wilted. If tomato mixture becomes to dry you can add water cup at a time as needed to wilt the spinach. Continue to allow the tomato mixture to simmer.Once the spinach is wilted, in a small bowl, mix flour, milk and cream together and whisk together with a fork or a whisk. Once well blended, add to the tomato/spinach mixture.
5. Add the Parmesan Cheese.Using a slotted spoon, remove the tortellini from its cooking water and place into the tomato mixture. Gently mix with a wooden spoon being careful not to tear up the tortellini.
6. Heat on stove top until all is heated through.
7. Serve immediately.
8. Garnish with parmesan cheese and fresh basil
Nutrition Information:
covered percent of daily need
