TORTELLINI WITH TOMATO SPINACH CREAM SAUCE is a meal for you!
This recipe is the dinner for you if you want a handmade dinner that takes only 15 minutes to prepare. This family-friendly vegetarian tortellini recipe is a great alternative for hectic weeknights because it’s made with basic ingredients.
— 32 oz (ca. 1,210 g) tortellini
— 2 can of diced tomatoes 28 oz (ca. 1,058 g), with juices
— 4 tablespoon butter*
— 4 tablespoon flour
— 2 cup fresh spinach chopped
— 1 teaspoon salt
— 4 garlic cloves minced
— 4 teaspoon basil dried
— ½ teaspoon pepper
— 3 cups whole milk or a combination of heavy cream and milk
— ½ cup Parmesan cheese
Bring a big pot of water to a boil, then add the tortellini and cook until they rise to the top of the pot (about 4 minutes). Drain the water and set it aside.
Sauté the tomatoes, spinach, garlic, basil, salt, and pepper in a large pan or wok over medium heat for 3 minutes, or until the water from the tomatoes bubbles.
Combine the milk, butter, and flour in a mixing bowl. To integrate the flour into the butter, stir it in. Stir in the Parmesan cheese thoroughly. As the sauce thickens, continue to cook for 3 minutes.
Take the pan off the heat and throw in the tortellini. Serve as a main entrée for vegetarians, or as a side dish with chicken or fish.
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