Zutaten für Spinach Artichoke Cheesy Tortellini
- Frozen Spinach
- Olive Oil
- 2 tablespoons butter
- Garlic Cloves
- Onion
- 1/4 cup all-purpose flour
- Chicken Broth
- Heavy Cream
- 1/4 teaspoon nutmeg
- Water Packed Artichoke Hearts
- Parmesan Cheese
- Cheese Tortellini
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Zubereitung von Spinach Artichoke Cheesy Tortellini
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large deep skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 cup grated onion. Sauté for 5 minutes until softened.
- Sprinkle in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
- Whisk in 2 cups chicken broth, then 1 cup heavy cream. Bring to a gentle simmer.
- Season the sauce with 1/4 teaspoon nutmeg. Reduce heat to low.
- Add 10 ounces fresh spinach, stirring until wilted.
- Stir in 14 ounces canned artichoke hearts (drained and chopped) and 1 1/2 cups shredded mozzarella cheese. Season with salt and pepper to taste.
- Cook 1 pound cheese tortellini in salted boiling water according to package directions (about 7 minutes).
- Drain the tortellini and add it to the spinach artichoke sauce. Toss to coat.
- Serve immediately. Garnish with extra shredded mozzarella cheese and diced tomatoes, if desired. Enjoy with toasted French bread for dipping!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
15g
Fat
125g
Carbs
25g
