Spinach & Tomato Tortellini

Ingredients

• 1 lb cheese tortellini
• 1 tbsp minced garlic
• 1 cup chopped fresh spinach
• 1 14.5 ounce can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Directions

• Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.
• While the tortellini is boiling, roughly chop the spinach.
• Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.
• Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
• Cook and stir over medium high heat until the mixture begins to bubble.
• In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
• Add the creamy mixture into the the skillet along with the Parmesan cheese.
• Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
• Add the drained tortellini and mix together gently.