Spinach Tomato Tortellini
Ingredients
- 8 ounce tortellini pasta
- 2 tablespoon olive oil
- 2 clove garlic
- 2 tablespoon flour, all-purpose
- 1 teaspoon onion powder
- 1 1/4 cup milk
- 14 1/2 ounce diced tomatoes, canned
- 1 1/2 cup spinach
- 6 leaves basil, fresh
- 1 teaspoon oregano, dried
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 3 ounce Parmesan cheese
Instructions
- Cook tortellini as directed on package. Drain and rinse; set aside.
- In a large deep skillet, or a dutch oven, heat olive oil over medium heat. Mince garlic and add to hot oil; saute for 30 seconds. While whisking, add in flour and onion powder.
- Continue to whisk, cooking for 1 minute, then add milk. Cook until sauce becomes bubbly and thickened, stirring frequently.
- Add drained tomatoes, roughly chopped spinach, fresh chopped basil, oregano, salt, and pepper. Cook until spinach has wilted.
- Stir in grated Parmesan and tortellini. Cook 4-5 minutes to heat through.
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Nutrition
Calories: 501kcal | Carbohydrates: 64g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 529mg | Fiber: 11g | Sugar: 7g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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