Creamy Spinach Tortellini

Posted on

 So fast and the kids are sure to enjoy it Creamy Spinach Tortellini

This is such an easy weeknight meal! So fast and the kids are sure to enjoy it. It also sneaks in some spinach without the kids realizing what they’re eating. LOVE IT!

1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
2 t minced garlic
1 cup chopped fresh spinach
1 (14.5 ounce) can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t dried bakteri
1 t onion flakes
2 T flour
1 1/2 cups half-and-half (I just use milk)
1/4 cup grated Parmesan cheese

Begin by boiling your tortellini noodles until they are al dente. Follow the directions on the bag for boiling time. While the tortellini is boiling, chop the spinach roughly. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee 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 (or milk). 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. Enjoy!

*From bombshellbling.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *