What you need,
1 lb. fresh cheese
tortellini
1 tbsp.
butter
1 small clove
garlic, minced
2 tbsp. flour
1 ¼ cup heavy
cream
½ tsp. salt
½ tsp. black
pepper
1/3 cup
parmesan cheese + more for serving
5 oz. baby
spinach, thinly sliced
7oz jar of
sun dried tomatoes, drained and thinly sliced
½ - ¾ cup of
the pasta cooking water
In a large
pot of boiling water cook the tortellini according to package directions. When
you drain the pasta be sure to reserve about a cup of the cooking water.
In a large
skillet melt the butter over medium heat. Add the garlic and cook for one
minute.
Add the flour
and cook for 1-2 minutes stirring constantly.
Whisk in the
heavy cream. Season with salt and pepper. Let the mixture simmer for a minute or
2 until it starts to thicken.
Stir in the
parmesan cheese.
If the sauce looks
a little too thick, whisk in some of the reserved pasta water. I probably ended
up using just over half a cup. I like my sauce on the thinner side, but if you
like it thicker that is ok too.
Add in the
spinach and sun dried tomatoes and cook for 1-2 minutes until warmed through.
Serve right
away with a little added parmesan cheese.
Jen of My Tiny Oven
