Creamy Spinach Artichoke Tortellini

The creamy spinach artichoke combinations is one of my favorites! It’s rich and flavorful and i just can’t ever get enough of it. I’ve shared a simple yet totally delicious Spinach Artichoke Dip, this EPIC Spinach Artichoke Pizza, and this weeknight staple Skillet chook with Creamy Spinach Artichoke Sauce. And now onto a pasta version with this Creamy Spinach Artichoke Tortellini! I’ve already made this two times and look ahead to the following time we get to bask in it again!

ingredients

• 10 oz fresh or frozen spinach
• 4 cloves garlic , minced (1 1/2 Tbsp)
• 2 Tbsp flour
• 2 cups milk
• Salt and freshly ground black pepper
• 1 cup finely shredded parmesan cheese (3.2 oz)
• 1 (14 oz) can artichoke heart quarters, chopped
• 3 Tbsp chopped fresh parsley (optional)
• 1/2 cup reserved pasta water
• 15 oz refrigerated 3 cheese tortellini
• 2 1/2 Tbsp butter
• 1 small yellow onion , grated
• 8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes

commands

1. If using sparkling spinach kind of chop it then pour three Tbsp water in a large pot (you may simply use the pasta pot you may be the use of later). add spinach and cook over medium-low heat, stirring frequently, until spinach wilts. transfer to paper towels. If the use of frozen spinach, thaw, drain and roughly chop.
2. prepare dinner tortellini in step with directions on bundle, whilst reserving half cup pasta water earlier than draining. meanwhile soften butter in a massive skillet over medium-excessive heat, upload onion to skillet (and any juices on cutting board) and saute 4 mins, or till gentle. upload garlic and saute 30 seconds longer. upload in flour and cook dinner, stirring continuously 1 minute. even as whisking pour in milk, then season lightly with salt and pepper (do not upload too much salt due to the fact the parmesan is salty, you can season with more salt on the give up if wanted). convey to a mild boil, stirring constantly, reduce warmness slightly then add in Neufchatel cheese and parmesan and prepare dinner, stirring regularly, till cheeses have melted (it's going to take several minutes to completely melt, simply do not confuse the onion pieces with the cheeses). Stir in spinach and artichokes and heat thru, then toss in cooked and drained tortellini and parsley. Stir in reserved pasta water some tablespoons at a time to skinny as wanted (I used about 1/four cup however because it sits it thickens so add extra as you want). Serve right away.
3. Recipe source: Cooking stylish

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