Meatless Monday: Creamy Spinach Tomato Tortellini

"I don't like tortellini!" The youngest member of the Wisconsin Test Kitchen, SB, announced to us last week.

Seriously, kid? 

Tortellini is pasta and cheese... two foods you eat consistently. Except, it's combined together for your eating convenience.

"Nope, I don't like it." She told us.

We feel the need to mention, SB has never even tried a tortellini. Her mother's Italian heart was breaking into multiple pieces. But we were undeterred. We were having creamy tomato and spinach tortellini for dinner, and she was going to not only eat it, but enjoy it, damn it! 

Ready for the big reveal? She loved it. Almost as much as we did. This is the perfect weeknight dinner to throw together- it's a hearty dish that's full of vegetables, and extremely satisfying.

Creamy Spinach Tomato Tortellini
Recipe courtesy of: http://www.cookingclassy.com/2014/06/creamy-spinach-tomato-tortellini/

Ingredients
1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk (I used 2%, anything but skim works fine)
1/2 cup heavy cream
1 (14.5 oz) can petite diced tomatoes (undrained) *We used fresh tomatoes because we had a ton of them in the fridge*
1 1/2 cups (packed) chopped fresh spinach
3 Tbsp chopped fresh basil
2 tsp chopped fresh oregano (or 1/2 tsp dry)
Salt and freshly ground black pepper
6 Tbsp finely shredded parmesan, plus more for serving
Red pepper flakes, for serving (optional)

Directions
Cook tortellini according to directions listed on package.
Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. 

While whisking, slowly pour in milk and cream, then whisk until smooth. 

Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.

Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. 

So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.

Be like SB, and try something different for dinner tonight. You might even like it!

Stay Cool,

The Cool Dads Crew