Spinach Tomato Tortellini


by: LazyGirlCooking

a creamy Tortellini and spinach pasta. super easy, and really yummy!


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serves: 4

1 bag Rosetto cheese tortellini

2 teaspoon minced garlic

1 cup chopped fresh spinach

1 can (14.5 ounce) petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1/4 onion, chopped

2 tablespoons all-purpose flour

1 1/2 cups half-and-half

1/4 cup grated Parmesan cheese

Nutrition Facts
Spinach Tomato Tortellini

Servings Per Recipe: 4

Amount per Serving

Calories: 277

  • Total Fat: 14.6 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 50.4 mg
  • Sodium: 716.1 mg
  • Total Carbs: 26.9 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 3.5 g
  • Protein: 11.6 g

how is this calculated?

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1.  Begin by boiling your tortellini noodles- follow the directions on the back of the bag ( simmer uncovered 3 minutes)

2.  Chop the spinach roughly.

3.  Heat a large skillet using medium heat sauté garlic.

4.  Add the diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.

5.  Cook and stir over medium high heat- wait until it starts to boil. then turn off heat.

6.  In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.

7.  Add the half and half and flower mixture to the hot pan.

8.  Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.

9.  Add the drained tortellini and mix together gently.

10.  Serve and enjoy!

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