Easy Tomato Cream Tortellini
one 16oz bag of Barilla Tortellini (in the refrigerated section)
2 cloves of garlic, minced
2 cups fresh spinach, chopped
one 14 oz can diced tomatoes
1 1/2 tsp dried basil
1/4 tsp onion powder
3 tbsp flour
3/4 cup whole mile
3/4 cup heavy cream
1/4 cup parmesan, grated
salt & pepper
Boil a pot of water and begin to cook your tortellini according to the package.
Heat oil in a pan over medium heat. Add the garlic and saute until fragrant being careful not to burn it.
Add the diced tomatoes, spinach, dried basil, and onion powder. Season with salt and pepper. Cook over medium heat until the mixture begins to bubble.
In a bowl, combine milk and cream. Whisk in the flour. Add to the bubbly spinach and tomato mix.
Bring to a low boil, reduce the heat, and simmer until the sauce thickens. Add the parmesan after ~5 minutes. Stir to melt and combine it.
When the sauce is to the consistency of your liking, add the tortellini and stir until incorporated.
Serve and enjoy!