Spinach Tomato Tortellini |
| Name: |
Ashley Kennedy |
| Base: |
Macdill AFB |
| Recipe: |
You will need a 16 ounce package of cheese tortellini, one 14.5 ounce can diced tomatoes with garlic and onion, 1 cup chopped fresh spinach, 1/2 tsp of salt, 1/4 tsp of pepper, 1 1/2 tsp dried basil, 1 tsp minced garlic, 2 tbsp all purpose flour, 3/4 cup milk, 3/4 cup heavy cream, 1/4 cup grated parmesan cheese.
Bring a large pot of water to a boil. Add the tortellini and cook until tender about 10 minutes. While you get the tortellini going combine the tomatoes, spinach, salt, pepper, basil and garlic and a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl whisk together the flour, milk and cream. Stir this mixture into the sauce pan along with the Parmesan cheese. Heat through then reduce heat to low and simmer until thick about two minutes. Drain the tortellini but do not rinse, then pour them into the sauce pan with the sauce. Stir to coat, and serve. |
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