creamy tortellini florentine
This side dish was so easy to make, and reminded me of an Italian restaurant-style tortellini dish. Not only is it easy, it's quick, too, only 20 minutes from start to finish! This is also one of those dishes you can "play" with, by adding peppers, garlic, crushed red pepper, oregano, basil, garlic...and on and on! Add the spices and herbs your families love! You'll want to serve this with a beautiful salad, fresh bread, your choice of meat and there you'll have a wonderful dinner. We did!
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 (20oz) package of refrigerated cheese tortellini
- 1 cup half & half
- 4 ounces cream cheese, cubed
- 1/3` cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1 (6oz) package baby spinach leaves
- 1 (14oz) can diced tomatoes, lightly drained
How To Make creamy tortellini florentine
-
Step 1Cook pasta as directed on package. Drain when cooked.
-
Step 2While that's cooking, pour milk into a large skillet and add cubed cream cheese. Cook on medium heat, stirring occasionally, for 5 minutes or until cream cheese is melted and mixture has no lumps.
-
Step 3Stir in parmesan cheese and pepper. Add spinach; mix well letting spinach wilt a bit. This only takes a minute or two.
-
Step 4Add drained pasta and mix lightly. Gently fold in diced tomatoes to heat through.
-
Step 5Pour into serving bowl and top with another sprinkling of parmesan, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes