Spinach-Artichoke Cheesy Tortellini Recipe

Name: Spinach-Artichoke Cheesy Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 10-ounce box frozen spinach; 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1 tablespoon unsalted butter; 3 garlic cloves, chopped; 1 small onion, peeled and halved; 2 tablespoons all-purpose flour; 1 cup chicken stock; 1 cup heavy cream; 1/8 teaspoon freshly grated nutmeg (eyeball it); 1 14-ounce can artichoke hearts in water, drained and chopped; A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese; Salt and black pepper; 1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Servings: persons

1 10-ounce box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14-ounce can artichoke hearts in water, drained and chopped
A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom

1
Bring a large pot of water to a boil to cook the pasta.
2
Microwave the spinach on high for 6 minutes to defrost.
3
Heat a deep skillet over medium heat with the EVOO and butter.
4
When the butter melts and is hot, add the garlic.
5
Using a box grater, grate the onion directly into the skillet.
6
Saute the onions and garlic for 5 minutes.
7
Sprinkle the flour into the skillet and cook for 1 minute.
8
Whisk in the stock, then the cream, and bring the sauce to a bubble.
9
Season the sauce with nutmeg and reduce the heat to low.
10
Place the defrosted spinach in a clean kitchen towel and wring it dry.
11
Separate it as you add it to the sauce.
12
Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
13
Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes.
14
Drain it well and toss with the spinach-artichoke sauce.
15
Serve immediately.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 10-ounce box frozen spinach, 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan, 1 tablespoon unsalted butter, 3 garlic cloves, chopped, and more.

Yes, Spinach-Artichoke Cheesy Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Artichoke Cheesy Tortellini

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