12 oz. tortellini pasta
1 ½ 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
½ tsp. dried thyme
¼ tsp. crushed red pepper flakes, optional
kosher salt and freshly ground black pepper, to taste
¼ 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.