Ingredients
Equipment
Method
Instructions
- Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the 15 oz of refrigerated 3 cheese tortellini. Cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the tortellini and set it aside.
- In a large skillet, melt 2 ½ tablespoons of butter over medium heat. Once melted, add 1 small grated yellow onion and sauté until translucent and fragrant, about 3-4 minutes. Then, add 4 cloves of minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Sprinkle 2 tablespoons of flour over the sautéed onion and garlic. Stir to combine, cooking for about 1 minute to form a roux. This will thicken your creamy sauce.
- Slowly whisk in 2 cups of milk, ensuring there are no lumps. Continue to stir until the mixture thickens and starts to bubble, about 5-7 minutes. Season with salt and freshly ground black pepper to taste.
- Reduce the heat to low and add 8 oz of diced Neufchatel cheese and 1 cup of finely shredded parmesan cheese. Stir until the cheeses are melted and the sauce is smooth.
- Add the 10 oz of fresh or frozen spinach and the chopped artichoke heart quarters to the sauce. Stir to combine and cook for about 5 minutes until the spinach is wilted (if using fresh) or heated through (if frozen).
- Gently fold the cooked tortellini into the creamy spinach artichoke sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
- Sprinkle with 3 tablespoons of chopped fresh parsley (if using) for a pop of color and freshness. Serve immediately and enjoy the creamy goodness!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Add a splash of milk or reserved pasta water when reheating to loosen the sauce.
- This dish can be frozen in a freezer-safe container for up to 3 months.