Description
This Creamy Spinach Artichoke Tortellini recipe is a rich and comforting dish, combining tender cheese-filled tortellini with a luscious sauce made from Neufchatel and Parmesan cheeses, fresh spinach, and artichoke hearts. Perfect for a quick weeknight dinner, this recipe balances savory flavors with a creamy texture, enhanced by aromatic garlic and onions, and finished with fresh parsley for a touch of brightness.
Ingredients
Scale
Vegetables and Herbs
- 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)
Pasta
- 15 oz refrigerated 3 cheese tortellini
Dairy
- 2 1/2 Tbsp butter
- 2 cups milk
- 8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes
- 1 cup finely shredded parmesan cheese (3.2 oz)
Other
- 2 Tbsp flour
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
Instructions
- Prepare the spinach: If using fresh spinach, roughly chop it. Pour 3 tablespoons of water into a large pot (you can use the pasta pot you will use later), 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.
- Cook the tortellini: 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.
- Sauté onions and garlic: In a large skillet, melt 2 1/2 tablespoons of butter over medium-high heat. Add the grated onion and any juices from the cutting board and sauté for about 4 minutes or until the onion is soft. Add the minced garlic and sauté for another 30 seconds to release its aroma.
- Make the roux: Sprinkle 2 tablespoons of flour over the onion and garlic mixture and cook, stirring constantly, for 1 minute to form a roux and cook out the raw flour taste.
- Add milk and season: 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.
- Cook the cheese sauce: 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 frequently until the cheeses have fully melted and the sauce is smooth and creamy. This process may take several minutes; avoid confusing onion pieces with melted cheese.
- Add vegetables to the sauce: Stir in the cooked spinach and chopped artichoke hearts. Warm through gently on low to medium heat.
- Combine pasta and sauce: 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.
- Adjust sauce consistency and serve: Gradually stir in the reserved pasta water, a few tablespoons at a time, to thin the sauce as needed. Approximately 1/4 cup is usually sufficient, but you can add more if the sauce thickens as it sits. Serve immediately while creamy and warm.
Notes
- If using frozen spinach, be sure to thaw and thoroughly drain it to prevent excess water in the sauce.
- Reserve pasta water is key to adjusting sauce consistency without diluting the flavor.
- Neufchatel cheese is a lower-fat alternative to cream cheese and melts smoothly, giving creaminess without heaviness.
- You can substitute fresh Parmesan with pre-grated Parmesan, but freshly grated cheese provides better texture and flavor.
- For a richer sauce, substitute whole milk with half-and-half or add a splash of cream.
- Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
- This dish is best served immediately for the creamiest texture but can be gently reheated with additional milk or pasta water.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- Calories: 420
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
