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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 393.4
  • Total Fat: 28.7 g
  • Cholesterol: 83.9 mg
  • Sodium: 817.8 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 13.8 g

View full nutritional breakdown of Spinach-Artichoke Cheesy Tortellini calories by ingredient
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Spinach-Artichoke Cheesy Tortellini

Submitted by: ERMOTH
Spinach-Artichoke Cheesy Tortellini

Introduction

a Rachel Ray recipe a Rachel Ray recipe
Number of Servings: 6

Ingredients

    1 10oz box frozen spinach
    2 tbsp extra-virgin olive oil
    1 tbsp butter
    3 garlic cloves
    1 small onion, peeled and halved
    2 tbsp all-purpose flour
    1 cup chicken stock
    1 cup heavy cream
    1/8 tsp freshly grated nutmeg
    1 14oz can artichoke hearts in water, drained and chopped
    a couple of handfuls grated Parmigiano-Reggiano
    salt & black pepper
    1 pound cheese tortellini or flavored tortellini

Directions

serves 6

1. Bring large pot of water to a boil to cook the pasta.
2. Microwave the spinach on high for 6 minutes to defrost.
3. Heat a deep skillet over medium heat with extra-virgin olive oil and butter. When butter melts and is hot, add the garlic.
4. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes.
5. Sprinkle the flour into the skillet and cook for 1 minute.
6. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season sauce with nutmeg and reduce heat to low.
7. Place defrosted spinach in a towel and wring dry. Separate it as you add to sauce.
8. Stir in the chopped artichokes and a couple handfuls of cheese, season with salt and pepper.
9. Salt boiling water and cook tortellini. Drain it well and toss with the spinach-artichoke sauce.

Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user ERMOTH.






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