Creamy Spinach Artichoke Tortellini: A Delightful Comfort Dish

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Creamy Spinach Artichoke Tortellini is a delightful comfort dish that brings together the rich flavors of cheese-filled tortellini with a creamy sauce made from Neufchatel and Parmesan cheeses, fresh spinach, and artichoke hearts. This recipe is perfect for busy weeknights when you crave something hearty yet easy to prepare. The combination of savory garlic and onions adds depth to the dish, making each bite a burst of flavor. Let’s dive into this comforting recipe that can quickly become a staple in your home!

Why You’ll Love This Creamy Spinach Artichoke Tortellini

This Spinach Artichoke Tortellini Recipe is not just delicious; it’s also versatile and packed with nutrients. Here are a few reasons why you’ll love it:

• Rich and creamy flavor that satisfies any craving.
• Quick and easy, making it perfect for a Quick Spinach Tortellini Dinner.
• Vegetarian-friendly, suitable for various dietary preferences.
• Perfect for meal prepping or serving at parties.
• Can be customized with your favorite vegetables or proteins.
• Leftovers taste even better the next day!

With its Creamy Spinach Pasta Dish appeal, this recipe is sure to become a family favorite!

Ingredients for Creamy Spinach Artichoke Tortellini

Gather these items:

• 10 oz fresh or frozen spinach
• 1 small yellow onion, grated
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 1 (14 oz) can artichoke heart quarters, chopped
• 3 Tbsp chopped fresh parsley (optional)
• 15 oz refrigerated 3 cheese tortellini
• 2 1/2 Tbsp butter
• 2 cups milk
• 8 oz Neufchatel cheese, diced into small cubes
• 1 cup finely shredded parmesan cheese
• 2 Tbsp flour
• Salt and freshly ground black pepper, to taste
• 1/2 cup reserved pasta water

How to Make Creamy Spinach Artichoke Tortellini Step-by-Step

1. Step 1: If using fresh spinach, roughly chop it. Pour 3 tablespoons of water into a large pot, add the spinach, and cook over medium-low heat, stirring frequently until the spinach wilts. Transfer the cooked spinach to paper towels to drain excess water. If using frozen spinach, thaw it completely, drain well, and roughly chop.
2. Step 2: Bring a pot of water to boil and cook the refrigerated 3 cheese tortellini according to package directions. Before draining, reserve 1/2 cup of the pasta water for later use.
3. Step 3: In a large skillet, melt 2 1/2 tablespoons of butter over medium-high heat. Add the grated onion and sauté for about 4 minutes or until the onion is soft. Add the minced garlic and sauté for another 30 seconds.
4. Step 4: Sprinkle 2 tablespoons of flour over the onion and garlic mixture and cook, stirring constantly, for 1 minute to form a roux.
5. Step 5: While whisking continuously, slowly pour in 2 cups of milk. Lightly season with salt and freshly ground black pepper, being careful not to over-salt because the Parmesan cheese adds saltiness later.
6. Step 6: Bring the sauce to a light boil over medium heat, stirring constantly. Reduce heat slightly and add the diced Neufchatel cheese and shredded Parmesan cheese. Continue stirring until the cheeses have fully melted and the sauce is smooth and creamy.
7. Step 7: Stir in the cooked spinach and chopped artichoke hearts. Warm through gently on low to medium heat.
8. Step 8: Add the cooked and drained tortellini along with chopped fresh parsley (if using) to the skillet. Toss everything together to coat the tortellini evenly with the creamy sauce.
9. Step 9: Gradually stir in the reserved pasta water, a few tablespoons at a time, to thin the sauce as needed. Serve immediately while creamy and warm.

Pro Tips for the Best Creamy Spinach Artichoke Tortellini

Keep these in mind:

• This dish is perfect for a quick weeknight dinner.
• Adjust the thickness of the sauce by adding more or less pasta water.
• For added flavor, consider including a dash of nutmeg in the sauce.

Best Ways to Serve Creamy Spinach Artichoke Tortellini

Here are some great ideas:

• Pair with toasted garlic bread for a complete meal.
• Serve alongside a light salad to balance the creamy richness.
• Top with extra Parmesan cheese and fresh parsley for a touch of elegance.

How to Store and Reheat Creamy Spinach Artichoke Tortellini

To store leftovers, place them in an airtight container in the refrigerator. When ready to enjoy again, simply reheat on the stovetop over low heat, adding a splash of milk to maintain creaminess. This meal is ideal for meal prep, ensuring you always have a delicious dinner option on hand!

Frequently Asked Questions About Creamy Spinach Artichoke Tortellini

What’s the secret to perfect Creamy Spinach Artichoke Tortellini?

The secret lies in using fresh ingredients and ensuring the sauces don’t overheat, which helps maintain a creamy texture. You can also try variations with different cheeses for unique flavors.

Can I make Creamy Spinach Artichoke Tortellini ahead of time?

Yes, you can prepare the sauce and tortellini separately, combining them just before serving. This makes for an easy quick Spinach Tortellini Dinner when you need it!

How do I avoid common mistakes with Creamy Spinach Artichoke Tortellini?

Be careful not to overcook the tortellini or the spinach sauce, as this can affect the texture. Always reserve pasta water to adjust the sauce consistency.

Variations of Creamy Spinach Artichoke Tortellini You Can Try

Consider these tasty variations:

• Add sun-dried tomatoes for a tangy flavor boost.
• Incorporate different vegetables like mushrooms or bell peppers.
• For a protein-rich option, toss in cooked chicken or shrimp.
• This dish is perfect as a Spinach Artichoke Tortellini Casserole by baking it with extra cheese on top!

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For more insights on the nutritional benefits of spinach, check out this article from Healthline.

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