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Creamy Spinach and Tomato Tortellini

Judith Hannemann
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1

pkg (16-20 oz) fresh cheese tortellini

1 can

diced fire roasted tomatoes, undrained

2 cups

chopped frozen spinach, defrosted and drained (see NOTES)

1 clove

garlic, minced

2 tbsp

chopped onion

1 tbsp

fresh basil -OR- 1 tsp dried oregano

1 tsp

salt

1/4 tsp

pepper

1 tbsp

olive oil

1/4 cup

grated parmesan cheese

1 cup

milk

3/4 cup

heavy cream

3 tbsp

flour