Description
A delightful dish combining spinach, artichokes, and three-cheese tortellini in a creamy sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 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