This is one of those easy quick things that makes you look fancy. And it makes too much sauce which turns into a great frittata. And depending on the tortellini you use, it can be a vegetarian meal that is filling and satisfying.
Tortellini with Spinach Sauce
1 package fresh tortellini (found in the refrigerator case at the store)
1 cup chopped onions
1 Tbl olive oil
1-2 cloves garlic, minced (depends on how garlicky you like things)
1 package frozen spinach, thawed, drained, squeezed and divided in half.
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/3 cup sour cream
1 Tbl or so dry white wine.
1/4 tsp freshly ground black pepper
Cook tortellini according to package directions. Drain and keep warm.
While that’s cooking, sauté onion and garlic in skillet about 4 minutes. Stir in 1/2 spinach, stir until warm. Transfer spinach mixture to a blender, add broth, Parmesan, sour cream, wine and pepper. Whirl until well blended. Return blended sauce, tortellini and remaining spinach to pan until heated thoroughly. Serve.
Makes 2 servings.
This makes too much sauce for the tortellini so serve the sauce sparingly and reserve the leftovers. They make an excellent base for a frittata.