Creamy Spinach Tortellini

It was back to reality and cooking yesterday after a short trip to Cali with the kiddos. It was our son’s birthday weekend and he turned a big 10 on Halloween so we decided to surprise him with a trip. It’s nice to get away but it’s always nicer to come back and enjoy the comfort of your own home. One of my favorite things about traveling is the food, of course. I love being able to try different foods and sometimes just getting away from my own kitchen and taking a break from cooking is needed.

Coming back home means kids are back to school and I’m back to struggling with ideas for their lunch. In comes this tortellini that saved the day because it was what I already had in my pantry. The big pro of it all, the kids completely polished their plates. That being said, it helps to usually chop your veggies really well. In this case, I used my Ninja food processor to finely chop up the spinach so they can’t complain and question certain pieces in their food. Try it.

Ingredients:

• 1, 12 oz pack tortellini ( I used Barilla Collezione Three Cheese Tortellini)
• 3 tbsp butter
• 2 garlic cloves, grated
• 4 oz raw spinach
• 1 cup heavy whipping cream
• 1/2 tsp Kosher salt
• 1/4 cup grated Parmesan
• 1/4 cup pasta water

Directions:

• Chop the spinach in a food processor or with knife as finely as you can. Set aside
• In a pot, cook the tortellini according to package directions.
• Meanwhile, in a large skillet, melt the butter, then add the garlic and cook a few minutes until fragrant.
• Add in the chopped spinach, cream and salt. Simmer on low for about 5-10 minutes until the sauce thickens.
• Add in the tortellini, Parmesan and pasta water and mix well.

Enjoy and happy cooking!