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This Tortellini recipe with creamy spinach and tomatoes is a rich yet simple dinner that the whole family will enjoy. It was fast and easy for a busy night.
I am very happy to share with you one of my very easy favorite dinner evenings: tomato Creamy Tortellini spinach recipe! My sister found a large recipe for tortellini about all recipes, and I tweaked it and made it myself because I have made many, many times since she shared. First I will guide you through the process and then you will find a full recipe, including measurements, below. Yum, yum, yum!
Material
- 1 regular bag sized Barilla cheese three tortellini (8 oz) or 16 oz fresh tortellini in the cooled part of your store
- 2 tsp. Chopped Garlic
- 1 cup of chopped fresh spinach
- 1 (14.5 ounces) can be tiny cubed tomatoes
- ½ teaspoon of salt
- ¼ teaspoon Pepper
- 1½ teaspoons of dried basil
- 1 teaspoon of shale red onion
- 2 tablespoons of flour
- 1½ cups and half
- ¼ cup grated Parmesan cheese
Instructions
- Start by boiling the tortellini noodles until they are al dente (aka ready). Follow the instructions on the bag to boil time.
- While tortellini boils, cut the spinach roughly.
- Heat a large skillet using medium heat and place two teaspoons of minced garlic in it. Sautee paused until it was fragrant, about thirty seconds or more.
- Add into undrained, petite skillet, spinach, salt, pepper, dried basil and onion flakes.
- Cook and stir on high heat until mixture begins to bubble.
- In another bowl, mix flour and half. Beat until smooth enough.
- Add the cream mixture to the pan with Parmesan cheese.
- Heat through and reduce heat to medium low and continue stirring and cooking until thickened, about 5 minutes.
- Add the tortellini to dry and mix gently.
- Serve and enjoy!
source https://natashaskitchen.blogspot.com/2018/11/tortellini-recipe-with-creamy-spinach.html
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