Creamy spinach artichoke tortellini:



10 oz. fresh Spinach - 15 oz. Refrigerated Cheese Tortellini - 2+1/2 tsp butter + 1tbsp for spinach - 1 small onion, grated - 4 garlic cloves, minced - 2 tbsp flour - 2 cups milk - Salt & Pepper to taste - 8 oz. Light cream cheese (cut into cubes) - 1 cup shredded fresh parmesan cheese (3.2 oz.) - 3 tbsp parsley (optional) - 1/2 cup reserved pasta water

Add 1 tbsp butter to hot Skillet and ad spinach, stir constantly until spinach wilts. 1-2 minutes. Set aside.

Cook tortellini for 8 minutes. Meanwhile melt butter in a large Skillet over medium-high heat, and add grated onion to Skillet (and any juices) and saute for 4 minutes. Add garlic and saute for 30 seconds longer. Add flour and stir constantly for 1 minute. When flour thickens pour in the milk, then season lightly with salt and pepper. Bring to a light boil stirring constantly.

Reduce heat slightly and add cream cheese and parmesan cheese. Stir frequently for 4-5 minutes, (until cheese is all melted). Stir in spinach and artichokes and warm through (1-2 minutes) then toss in cooked and drained tortellini and the parsley. Stir in the reserved pasta water a few tablespoons in a time too thin as needed (You should end up using about a quarter cup). Pair with chicken or fish. Serve immediately.

Goes well with chicken or fish, if you want to add a protein with the meal.