So in my mind I had this pegged for a meatless Monday dinner post, buuuuut Monday was Memorial Day, and you absolutely know how it is the point at which every one of those picnic welcomes from family and companions impede reason and profitability.
Tortellini Tuesday? Absolutely a thing (in any event for now).
You can utilize new, solidified, or dried tortellini in this formula. I am not even going to lie however, solidified tortellini is one of my most loved things to keep loaded in the cooler. It's so natural to get the sack and go, diving into a formula.
Ingredients :
- 1 lb cheese tortellini
- 1 tbsp minced garlic
- 1 cup chopped fresh spinach
- 1 14.5 ounce can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon onion flakes
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/4 cup grated Parmesan cheese
Instructions :
- Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
- While the tortellini is boiling, roughly chop the spinach.
- Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
- Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.