Tender spinach-filled tortellini and veggies in a creamy sauce. |
Ingredients
- One (9-ounce) package fresh spinach and cheese tortellini
- 1 cup pasta water, reserved
- 1 tablespoon canola oil
- 2 large cloves garlic, minced
- 2 shallots, chopped
- 1 bunch (or 1 pound) fresh asparagus, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch slices
- 6 ounces reduced-fat cream cheese, cut into chunks
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ¼ teaspoon kosher salt
- One (14-ounce) can artichokes, drained
- 2 cups baby spinach, large stems removed
- Grated Parmesan, (optional)
Instructions
- Prepare tortellini according to package directions. Drain and reserve 1 cup pasta water.
- Heat oil in a large pan on medium-high heat. Add garlic and sauté until golden brown, about 1 minute. Add shallots and cook for an additional 3 minutes. Add asparagus and red pepper and cook until tender, about 3 minutes.
- Add cream cheese to pan and cook until melted. Add reserved pasta water and lemon juice. Stir to combine.
- Reduce heat to medium low. Add artichokes and tortellini. Cook until heated through. Just before serving, stir in baby spinach and lemon zest. Serve with grated Parmesan.
Notes
Recipe submitted for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.
Nutrition
Serving: 1 cupCalories: 260calCarbohydrates: 32gProtein: 10gFat: 10gSodium: 620mgFiber: 3g