Description
This creamy spinach artichoke tortellini recipe is a delightful combination of tender three-cheese tortellini tossed in a rich, cheesy sauce loaded with spinach and artichoke hearts. Perfect for a comforting weeknight dinner.
Ingredients
Scale
- 10 oz fresh or frozen spinach
- 1 small yellow onion, grated
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 1 (14 oz) can artichoke heart quarters, chopped
- 3 Tbsp chopped fresh parsley (optional)
- 15 oz refrigerated 3 cheese tortellini
- 2 1/2 Tbsp butter
- 2 cups milk
- 8 oz Neufchatel cheese (light cream cheese), diced
- 1 cup finely shredded parmesan cheese (3.2 oz)
- 2 Tbsp flour
- Salt and freshly ground black pepper
- 1/2 cup reserved pasta water
Instructions
- If using fresh spinach, roughly chop it and pour 3 Tbsp water into a large pot. Add spinach and cook over medium-low heat until wilted. Transfer to paper towels to drain. If using frozen spinach, thaw, drain, and roughly chop.
- Cook the refrigerated three-cheese tortellini according to package instructions. Before draining, reserve 1/2 cup of pasta water for later use.
- Melt butter in a large skillet over medium-high heat. Add the grated onion and sauté for 4 minutes until soft.
- Add minced garlic to the skillet and sauté for an additional 30 seconds. Stir in flour and cook, stirring constantly, for 1 minute to create a roux.
- While whisking, slowly pour in the milk. Lightly season with salt and pepper. Bring to a gentle boil, stirring constantly, then reduce heat slightly.
- Add diced Neufchatel cheese and shredded parmesan cheese to the sauce. Stir frequently until the cheeses have melted and the sauce is smooth.
- Stir in the cooked spinach and chopped artichoke hearts. Warm the mixture through.
- Add the cooked and drained tortellini along with the chopped fresh parsley. Stir gently to combine.
- Gradually stir in reserved pasta water a few tablespoons at a time to thin the sauce as needed.
- Serve the creamy spinach artichoke tortellini immediately while hot.
Notes
- This dish is best served hot.
- Feel free to add more vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Creamy Spinach Artichoke Tortellini, Tortellini Recipe, Vegetarian Pasta