Spinach Tomato Tortellini

I love cooking with others, especially with friends I have not seen in a long time. And we get to shop at my favorite grocery store in the world, Wegmans, which I miss dearly (come on, open one Memphis, TN!!). For New Year’s Eve, three of my high-school friends and I got together and cooked dinner together before getting ready for the evening’s festivities. We pumped up the garlic and cheese a bit from the original recipe and I am glad we did because the sauce turned out amazing! I definitely plan to make it again, and will try it with other dishes.

Our pasta was served with chicken and garlic bread sticks. We make such a great team!


1-16 oz package cheese tortellini

1-14.5 oz can diced tomatoes with garlic and onion

1 cup chopped fresh spinach

1/2 tsp salt

1/4 tsp pepper

1-1/2 tsp dried basil

2 tsp minced garlic

2 Tbsp flour

3/4 cup milk

3/4 cup heavy cream

1/2 cup grated Parmesan cheese


  1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
  2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
  3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
  4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
Source: Adapted from All Recipes
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