spinach tomato tortellini

Ingredients

• Tortellini

  Pasta with cheese filling

  2 ½ cup or 270g

• Garlic

  Raw

  2 cloves, minced or 6g

• Heavy whipping cream

  Fluid

  ⅔ cup, fluid or 159g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Thyme

  Fresh

  3 tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Spinach

  Raw

  1 cup or 30g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Tomatoes

  Diced - Safeway

  14 ½ oz or 411g

• Basil

  Spices, dried

  1 ½ tsp, leaves or 1g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

Directions

1. Trim asparagus and thinly slice diagonally.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.