Why Make This Recipe
Creamy Spinach Artichoke Tortellini is a delightful dish that combines the rich flavors of spinach, artichokes, and three-cheese tortellini in a creamy sauce. It’s perfect for a cozy family dinner or a special gathering. This recipe is not only delicious but also easy to prepare, making it a great choice for both beginner cooks and seasoned chefs. Plus, it’s a wonderful way to enjoy the nutritional benefits of spinach and artichokes.
How to Make Creamy Spinach Artichoke Tortellini
Ingredients:
- 10 oz fresh or frozen spinach
- 1 small yellow onion, grated
- 4 cloves garlic, minced
- 1 (14 oz) can artichoke heart quarters, chopped
- 3 Tbsp chopped fresh parsley (optional)
- 15 oz refrigerated 3 cheese tortellini
- 2 1/2 Tbsp butter
- 2 cups milk
- 8 oz Neufchatel cheese, diced into small cubes
- 1 cup finely shredded parmesan cheese
- 2 Tbsp flour
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
Directions:
- If using fresh spinach, roughly chop it and cook it with 3 tablespoons of water in a large pot until wilted. Drain excess water. If using frozen spinach, thaw and drain it.
- Boil water and cook refrigerated tortellini as per package instructions, reserving 1/2 cup pasta water.
- Melt butter in a skillet, sauté grated onion until soft, then add minced garlic.
- Sprinkle flour over the mixture, cooking for 1 minute. Slowly whisk in milk and season lightly.
- Bring to a light boil and reduce heat, adding Neufchatel and parmesan cheese until melted.
- Stir in spinach and artichokes, then add cooked tortellini and parsley, mixing well.
- Gradually add reserved pasta water to reach desired sauce consistency. Serve immediately with extra parmesan and parsley.
How to Serve Creamy Spinach Artichoke Tortellini
Serve Creamy Spinach Artichoke Tortellini hot, topped with extra parmesan cheese and a sprinkle of fresh parsley. You can enjoy it as a main dish or pair it with a simple side salad or garlic bread for an even heartier meal.
How to Store Creamy Spinach Artichoke Tortellini
To store leftovers, let the tortellini cool completely. Place it in an airtight container and store it in the refrigerator. It should stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to reheate it thoroughly before serving!
Tips to Make Creamy Spinach Artichoke Tortellini
- Fresh vs. Frozen Spinach: You can use either fresh or frozen spinach based on what you have on hand. Just make sure to drain it well.
- Cheese Choices: Feel free to mix different cheeses based on your preference. Mozzarella or ricotta can also work well.
- Adjust the Consistency: If the sauce is too thick, add more reserved pasta water to loosen it up.
Variation
You can add cooked chicken or shrimp to make this dish even heartier. Additionally, meat lovers can include diced ham or bacon for extra flavor.
FAQs
1. Can I use other pasta instead of tortellini?
Yes, you can use any type of pasta you like; just adjust the cooking time accordingly.
2. Is this recipe vegetarian?
Yes, this recipe is vegetarian, as it includes no meat.
3. Can I make this dish ahead of time?
You can prepare it ahead of time and then reheat it when you’re ready to serve. Just be aware that the sauce may thicken, so you might need to add a splash of milk or reserved pasta water while reheating.
Creamy Spinach Artichoke Tortellini
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful dish combining spinach, artichokes, and three-cheese tortellini in a creamy sauce, perfect for family dinners or gatherings.
Ingredients
- 10 oz fresh or frozen spinach
- 1 small yellow onion, grated
- 4 cloves garlic, minced
- 1 (14 oz) can artichoke heart quarters, chopped
- 3 Tbsp chopped fresh parsley (optional)
- 15 oz refrigerated 3 cheese tortellini
- 2 1/2 Tbsp butter
- 2 cups milk
- 8 oz Neufchatel cheese, diced into small cubes
- 1 cup finely shredded parmesan cheese
- 2 Tbsp flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
- If using fresh spinach, roughly chop it and cook it with 3 tablespoons of water in a large pot until wilted. Drain excess water. If using frozen spinach, thaw and drain it.
- Boil water and cook refrigerated tortellini as per package instructions, reserving 1/2 cup pasta water.
- Melt butter in a skillet, sauté grated onion until soft, then add minced garlic.
- Sprinkle flour over the mixture, cooking for 1 minute. Slowly whisk in milk and season lightly.
- Bring to a light boil and reduce heat, adding Neufchatel and parmesan cheese until melted.
- Stir in spinach and artichokes, then add cooked tortellini and parsley, mixing well.
- Gradually add reserved pasta water to reach desired sauce consistency. Serve immediately with extra parmesan and parsley.
Notes
To store leftovers, let the tortellini cool completely in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: creamy pasta, vegetarian pasta, spinach artichoke recipe