Spinach Tomato Tortellini

My 8 year old said this was one of the top three pastas I have ever made! And I agree! The sauce was a little runny, but I did add a little more cream than the recipe calls for (I had about 1/4 cup left over and I knew I wouldn’t use it for anything else so I threw it in). I did not measure my spinach, either, but just threw in the whole bag. This came together very quickly, and made everyone in my family happy. Win-win.

rating: 9.7

Spinach Tomato Tortellini

prep time: 5 min.
cook time: 10 min.
serves 4


12 ounces tortellini pasta
1 1/2 cups heavy cream
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
1 (14.5-ounce) can petite diced tomatoes
3 cups spinach, roughly chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes, optional (I omitted)
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan


In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, whisk together heavy cream and flour; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
Serve immediately.

photo (23)

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