Tortellini in Parmesan-Cream Sauce with Spinach
ING pound cheese tortellini •1 tablespoon unsalted butter •1 clove garlic, minced •2 tablespoons all-purpose flour •1¼ cups heavy cream •½ teaspoon salt •⅓ cup grated Parmesan cheese •5 ounces julienned baby spinach •1 (7-ounce) jar julienned sun-dried tomatoes option
SAUCE Cook/stir melted butter, garlic a min til fragrant. Sprinkle in flour; stir into melted butter (becomes a paste and begins to smell nutty). Slowly whisk in h/cream (mixture is thick and chunky, but will smooth and thin out), then salt and add Parm. Simmer/thicken about 5 min. Stir in spinach (and sun-dried tomatoes option).
ASSEMBLY Add cooked and drained tortellini, gently stirring to coat.
SERVE immediately