Creamy Spinach Tomato Tortellini

This Creamy Spinach Tomato Tortellini recipe is so easy yet so incredibly delicious! I mean who wouldn’t love a big bowl of cheese-filled, tender tortellini pasta covered with a creamy, parmesan cheese infused, sweet tomato and fresh spinach sauce? Such an comforting dinner!

Creamy Spinach Tomato Tortellini

Servings: 5 servings

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 (20 oz.) pkg refrigerated three cheese tortellini
• 3 Tbsp butter
• 2 cloves garlic cloves, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk (I used 2%, anything but skim works fine)
• 1/2 cup heavy cream
• 1 (14.5 oz.) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 3 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano (or 1/2 tsp dry)
• Salt and freshly ground black pepper
• 1/2 cup finely shredded parmesan cheese, plus more for serving
• Red pepper flakes, for serving (optional)

Instructions

1. Cook tortellini according to directions listed on package.
2. Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.
3. While whisking, slowly pour in milk and cream, then whisk until smooth.
4. Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.
5. Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.
6. Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.
7. Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.

Read more

Penne alla Vodka

Penne Alla Vodka – perfectly hearty and tender penne pasta is tossed with a creamy and vibrant, San Marzano tomato based and vodka infused sauce that’s seasoned with fresh herbs and parmesan. Talk about delicious dinner recipe!

Penne alla Vodka (Best Vodka Sauce!)

Servings: 6

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 1 (28 oz) can San Marzano tomatoes, crushed finely with hands*
• 2 Tbsp extra virgin olive oil
• 1/2 cup minced yellow onion
• 3 oz. prosciutto, diced (optional)
• 1 Tbsp minced garlic (3 cloves)
• Salt and freshly ground black pepper
• 1/2 cup vodka
• 1/4 tsp red pepper flakes, more or less to taste
• 2/3 cup heavy cream
• 1/4 cup finely shredded parmesan cheese, plus more for serving
• 1 Tbsp chopped fresh oregano
• 1/4 cup chopped fresh basil
• 14 oz. penne pasta, plus reserved pasta water for thinning sauce as needed

Instructions

1. Bring a pot of water to a boil to cook pasta. Season water with salt.

2. Heat oil in a large pot over medium heat. Add onion and prosciutto saute 4 - 5 minutes, add garlic and red pepper flakes and saute 1 minute longer.

3. Remove pan from heat and add tomatoes, vodka, season with salt and pepper to taste. Return to medium-high heat, bring to a simmer then reduce heat to medium-low and let simmer until strong alcohol scent has cooked off, about 15 minutes**, stirring occasionally.

4. Meanwhile cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.

5. Stir cream into sauce and let just heat through, about 1 minute. Stir in parmesan, basil and oregano.

6. Add drained pasta to pot with sauce, toss to coat, while thinning sauce with a little pasta water as needed. Serve warm with more parmesan and garnish with more basil if desired.

Recipe Notes

• *For a smoother sauce you can blitz the tomatoes in a food processor or buy crushed San Marzano tomatoes if you can find them.
• **Be sure to allow enough time for sauce simmer or it will taste strongly of alcohol and that will overpower the flavors of the dish.
• Sauce can be frozen up to 3 months.

Read more