Description
This creamy spinach artichoke tortellini recipe is a delightful combination of tender three-cheese tortellini tossed in a rich, cheesy sauce loaded with spinach and artichoke hearts. Perfect for a comforting weeknight dinner, this dish blends fresh ingredients and creamy cheeses for a luscious and satisfying meal that everyone will love.
Ingredients
Scale
Vegetables and Herbs
- 10 oz fresh or frozen spinach
- 1 small yellow onion, grated
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 1 (14 oz) can artichoke heart quarters, chopped
- 3 Tbsp chopped fresh parsley (optional)
Pasta
- 15 oz refrigerated 3 cheese tortellini
Dairy
- 2 1/2 Tbsp butter
- 2 cups milk
- 8 oz Neufchatel cheese (light cream cheese), diced
- 1 cup finely shredded parmesan cheese (3.2 oz)
Pantry
- 2 Tbsp flour
- Salt and freshly ground black pepper
- 1/2 cup reserved pasta water
Instructions
- Prepare Spinach: If using fresh spinach, roughly chop it and pour 3 Tbsp water into a large pot (can use the pasta pot). Add spinach and cook over medium-low heat, stirring frequently, until wilted. Transfer to paper towels to drain. If using frozen spinach, thaw, drain, and roughly chop.
- Cook Tortellini: Cook the refrigerated three-cheese tortellini according to package instructions. Before draining, reserve 1/2 cup of pasta water for later use.
- Sauté Onion: Melt butter in a large skillet over medium-high heat. Add the grated onion (including any juices) and sauté for 4 minutes until soft.
- Add Garlic and Flour: Add minced garlic to the skillet and sauté for an additional 30 seconds. Stir in flour and cook, stirring constantly, for 1 minute to create a roux.
- Make Cheese Sauce: While whisking, slowly pour in the milk. Lightly season with salt and freshly ground black pepper, taking care not to over-salt due to the parmesan cheese. Bring the mixture to a gentle boil, stirring constantly, then reduce heat slightly.
- Melt Cheeses: Add diced Neufchatel cheese and shredded parmesan cheese to the sauce. Stir frequently until the cheeses have fully melted and the sauce is smooth and creamy.
- Add Vegetables: Stir in the cooked spinach and chopped artichoke hearts. Warm the mixture through.
- Toss in Tortellini: Add the cooked and drained tortellini along with the chopped fresh parsley (if using). Stir gently to combine.
- Adjust Sauce Consistency: Gradually stir in reserved pasta water a few tablespoons at a time to thin the sauce as needed. Approximately 1/4 cup is usually sufficient, but add more if the sauce thickens as it sits.
- Serve: Serve the creamy spinach artichoke tortellini immediately while hot and enjoy.
Notes
- When seasoning, be conservative with salt initially since parmesan cheese adds saltiness. Adjust to taste at the end.
- Fresh spinach needs to be wilted before adding to avoid excess water in the dish.
- Reserved pasta water helps to loosen the sauce without diluting the flavor.
- Neufchatel cheese is a lower-fat alternative to cream cheese and adds creaminess without heaviness.
- Optional parsley adds a fresh bright note but can be omitted.
Nutrition
- Serving Size: 1 serving (about 1/5th of recipe)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
