Spinach Tomato Tortellini
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
1 pkg (19 oz each) frozen cheese tortellini
1 cup heavy (whipping) cream
1/4 cup milk
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 pkg (5 oz each) fresh baby spinach
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh basil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 113 mg | 11% |
Carbohydrate | 30 g | 10% |
Cholesterol | 42 mg | 14% |
Total Fat | 14 g | 21% |
Iron | 2 mg | 13% |
Calories | 275 kcal | 14% |
Sodium | 546 mg | 23% |
Protein | 8 g | 16% |
Saturated Fat | 8 g | 38% |
Sugars | 3 g | 0 |
Vitamin C | 11 mg | 18% |
Cook tortellini according to package directions. Drain and set aside.
Whisk together cream, milk, flour and Parmesan cheese in small bowl; set aside.
Heat olive oil in large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Stir in spinach, undrained tomatoes, oregano, salt and pepper. Cook 2 minutes, until spinach begins to wilt.
Stir in cream mixture and cook until thickened, about 3 to 4 minutes, stirring constantly. Stir in tortellini and basil. Serve immediately.
Spinach Tomato Tortellini