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Spinach Tomato Tortellini Recipe

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This recipe for Spinach Tomato Tortellini, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Jensen


12 oz. tortellini pasta
1 c. heavy cream
2 T. flour
1 T. olive oil
3 cloves garlic, minced
1 (14.5 oz) can petite diced tomatoes
3 c. spinach, roughly chopped
2 tsp. dried basil
1 tsp. dried oregano
tsp. dried thyme
tsp. crushed red pepper flakes, optional
kosher salt and freshly ground black pepper, to taste
c. grated Parmesan

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a small bowl, whisk together heavy cream and flour; set aside.

Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.

Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes, Stir in tortellini and gently toss to combine.

Serve immediately.




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