Spinach Tortellini In Light Homemade Alfredo Sauce Food

SPINACH TORTELLINI IN LIGHT HOMEMADE ALFREDO SAUCE

Steps:

• Drop the spinach tortellini into the boiling water and cook pasta for 2 minutes less than the package directions.
• While the tortellini boils, start on the creamy sauce. Over medium heat, melt the butter in a large skillet. Stir in the garlic red pepper flakes, and cook until fragrant., about 1 minute.
• Whisk in the flour and keep stirring until it's absorbed and becomes pasty and smells nutty.
• Slowly whisk in the cream until it is smooth. Add 1/2 cup chicken broth and whisk until combined.
• Add the salt and Parmesan cheese. Allow it to simmer until thickened. About 2-3 minutes. If it seems too thick add another 1/4 cup chicken broth to the tortellini sauce.
• Stir in the spinach and sun-dried tomatoes. Transfer the drained tortellini to the skillet and gently stir to coat the pasta with the sauce. Serve immediately.
• Top with fresh basil if desired.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

TORTELLINI WITH LIGHT ALFREDO SAUCE

Steps:

• Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
• In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
• Whisk to dissolve powder, then cook over medium for five minutes.
• Add parmesan and whisk again for twenty seconds.
• Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!

SPINACH TOMATO TORTELLINI ALFREDO

Steps:

• Cook the cheese tortellini according to the instructions while you make the sauce. Once cooked, set aside until ready to add to the onions, tomatoes, and spinach below.

TORTELLINI WITH CHICKEN AND SPINACH IN LIGHT CREAM SAUCE

Steps:

• Boil large pot of water.
• Cut chicken into 1" pieces. Set aside.
• Slice 1 clove fresh garlic. Set aside.
• Gently slice baby spinach into bite sized pieces. Set aside.
• Heat 1 tablespoon oil in large saute pan.
• Add garlic. Saute until just light golden.
• Add chicken. Saute 3-4 minutes.
• Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
• Salt to taste at this point.
• Add baby spinach to saute pan. Turn off heat.
• When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
• Drain and add to saute pan. Stir.
• Serve into four pasta bowls.
• Top with parmesan cheese.
• *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.