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Creamy Spinach Artichoke Tortellini

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A delightful and easy-to-make creamy dish featuring tortellini, spinach, and artichokes.

Ingredients

Scale
  • 10 oz fresh or frozen spinach
  • 1 small yellow onion, grated
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 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

Instructions

  1. Roughly chop fresh spinach and cook with 3 tablespoons of water in a large pot until wilted, then drain on paper towels. For frozen spinach, thaw, drain, and chop.
  2. Bring water to a boil and cook tortellini according to package directions, reserving 1/2 cup pasta water before draining.
  3. Melt 2 1/2 tablespoons of butter in a skillet over medium-high heat, add grated onion and sauté until soft, about 4 minutes. Add minced garlic and sauté for an additional 30 seconds.
  4. Sprinkle 2 tablespoons of flour over the mixture and cook for 1 minute to form a roux.
  5. Slowly whisk in 2 cups of milk and season with salt and pepper. Bring to a light boil over medium heat, stirring constantly.
  6. Add diced Neufchatel cheese and shredded Parmesan cheese, stirring frequently until melted and smooth.
  7. Stir in cooked spinach and artichoke hearts, warming through.
  8. Add tortellini and parsley (if using), tossing to coat with the sauce.
  9. Gradually stir in reserved pasta water until desired consistency is reached.
  10. Serve immediately, garnished with extra parmesan and parsley if desired.

Notes

For added richness, mix in mozzarella or gouda. Adjust seasoning to personal preference.

Nutrition

Keywords: tortellini, creamy, spinach, artichoke, quick dinner

Find it online: https://surgerecipes.com/creamy-spinach-artichoke-tortellini/

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