Creamy Tortellini And Spinach
From keni 14 years ago
- ~30 min to make
- Serves 6+
This flavorful dish came together out of my desire for something different as a side to a simple grilled steak, and I distinctly didn't want it to taste "Italian". It's plenty hearty enough to serve as a main dish, just with a tossed salad, too. Read more And, it's easily made vegetarian by using a non meat filled tortellini. See less
Ingredients
- 1lb tortellini(your choice of filling) shopping list
- 12oz fresh mushrooms, sliced shopping list
- 1/2-2t red pepper flakes shopping list
- 3-4 cloves garlic, minced shopping list
- ~8oz fresh spinach, torn shopping list
- 4T butter shopping list
- 8oz Gouda, shredded shopping list
- about 1/2 cup cream or half and half shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Cook torellini per package directions, making sure to just get to al dente.
- Drain, toss, and set aside.
- Melt butter in large pan over medium heat.
- Add garlic, red pepper flakes and mushrooms and cook just until mushrooms are tender, about 5-7 minutes.
- Lower heat to medium low and add pasta, spinach and and salt and pepper and stir to combine well.
- Add cream and cheese and heat, while stirring, until cheese had melted and spinach has only slightly wilted.
- Serve immediately.
- *if you over cook this, the spinach will lose too much liquid and the pasta won't be able to absorb it, and the cream... you only need a few minutes, here. :-)
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