We’re Going To Be Making Creamy Spinach And Tomato Tortellini.
- Some All-Purpose Flour From 2% Milk
- Heavy Cream
- Onion Powder
- Shredded Parmesan Cheese
- Some Spinach
1You’re going to need some three cheese tortellini you’re going to need 20 ounces of it depending on how many people you’re cooking for. So I just have two packets of eight ounces I’m just shy of 20 but it’s okay because I’m not going to need 20 you’re going to need some all-purpose flour from 2% milk and you’re also going to be needing this heavy cream so make sure you have a little jug of that you’re gonna be needing butter, garlic but you you can go ahead and chop your own I just have this all recommenced.
2You’re going to also need onion powder whew this is not focusing onion powder then either buy a can of tomatoes or you could just dice your own I’m just going to dice my own for this recipe but the recipe did call for diced canned tomatoes you need finely shredded Parmesan cheese, and you’re also going to be needing some spinach I’ve been at least you’re going to need oregano and basil.
3So first things first we’re going to put a pot of water to boil so that we can cook our tortellini just go ahead and read the instructions on the back and cook it as directed then add three tablespoons of all-purpose flour and then one teaspoon of onion powder a whisking slowly add your milk and your half cup of heavy cream make sure you put in your basil and oregano go ahead.
4Let it sit for about five to ten minutes drain your pasta which your sauce has cooked for a bit and your tomatoes are a limp in your pot go ahead and put in your six tablespoons of finely shredded Parmesan cheese and then mix until the cheese is melted and turn your burner off remove your sauce from heat and now we are going to stir in our pasta.