Tortellini in Parmesan-Cream Sauce with Spinach
ING pound cheese tortellini • tb unsalted butter • minced gar/cl •2 tb flour •1¼ cups h/cream
•½ tsp salt, cup grated Parm •5 oz julienned baby spinach • 7 oz jar julienned sun-dried tomatoes
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 add salt and Parm. Simmer/thicken about 5 min. Stir in spinach (and sun-dried tomatoes option).
ASSEMBLY Add cooked and drained tortellini, gently stir to coat. SERVE immediately