Spinach Tomato Tortellini (with Shrimp)

Sunday night dinner:

1 (16 oz) package cheese tortellini (we got mini whole wheat totellini with cheese)
1 (14.5 oz) can diced tomatoes with onion and garlic
1 c chopped fresh spinach
1/2 tsp salt
1/4 tsp pepper
1-1/2 tsp dried basil
1 tsp minced garlic
2 T flour
3/4 c milk (skim works just fine)
3/4 c heavy cream (we used fat free)
1/4 c grated parmesan

Bring large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium-high.

Cook and stir until mixture begins to bubble.

In medium bowl, whisk together flour, milk, and cream. Stir into saucepan along with parmesan.

Heat through, reduce heat to low, and simmer until thick, about 2 minutes.

Drain tortellini, but do not rinse. Pour into saucepan with sauce. Stir to coat and serve.



You don't see shrimp here because we add it for good measure! Actually Casey is the only one the eats the shrimp. He just sauteed it in a little butter, garlic, and creole seasoning and then put it on top of his tortellini. You could add any protein of course. Kate and I just had it vegetarian, and it's STILL delicious!

We had it with a nice spinach salad, cherry tomatoes, cucumber, a few dried cranberries, and a sprinkle of walnuts.

So good!