Spinach Tortellini

Ingredients

• Tortellini

  Pasta with cheese filling

  1 cup or 108g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Almond milk

  Plain

  1 ¼ cup or 300g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Lemon juice

  Raw

  ¼ cup or 61g

• Lemon zest

  2 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Spinach

  Raw

  2 ½ cup or 75g

Directions

1. Cook tortellini according to package. Stir in a teaspoon of olive oil to prevent sticking. Set aside.
2. Heat remaining olive oil in a large skillet over medium-high heat. Stir in minced garlic and cook until garlic starts to brown.
3. Whisk in milk and flour. Quick whisk in lemon juice QUICKLY (prevents the milk from curdling). Bring to a simmer, but avoid bringing it to a boil.
4. Reduce heat to medium-low heat and stir in lemon zest, salt and pepper. Stir until thickened, about 2-3 min.
5. Stir in spinach and cooked tortellini and cook until spinach is wilted and tortellini is heated through. Serve with additional lemon zest if desired.