Another great recipe off Allrecipes. IT WAS SO GOOD! Matt didn't even notice that there was no meat in this meal. The only difference between the following recipe and the Allrecipe version is more spinach(didn't want to make a side-veg) and more garlic.
1(16oz)pkg cheese tortellini(I used Bertolli four cheese)
1(14.5oz) can diced tomatoes w/garlic and onion
1(9oz)pkg fresh spinach
1/2tsp salt
1/4tsp pepper
1.5tsp dried basil
2 cloves garlic, minced
2tbsp all-purpose flour
3/4c milk
3/4c heavy cream
1/4c grated Parmesan cheese
1. Boil water, add pasta, cook until tender
2. While pasta is cooking, combine tomatoes, salt, pepper, basil, and garlic in large saucepan over medium heat. Even with a three-quart saucepan(which is my largest before we switch to stockpot) you will have to add spinach one handful at a time and let it cook down. Cook and stir mixture until it starts to bubble.
3. In bowl, whisk together flour, milk, and cream. Stir this mixture into saucepan. Add parmesan and heat through, then reduce heat to low, and simmer until thick. The original recipe says two minutes, but I think the extra spinach added more moisture, so it took a few more minutes than that.
4. Drain pasta, do not rinse, and add to saucepan with the sauce or serve alongside. Bubba and Bella both got sauced pasta, Claire got hers separately. :)
This was a huge hit. We served it up with garlic bread. Hope y'all enjoy it too.
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