Creamy Tomato Basil Tortellini

We were suppose to have tortellini soup tonight, but it is not soup weather.  I suppose I could hold off and move it to Wednesday when our snow storm approaches.  Instead I decided to use what I had on hand and make a creamy tomato basil tortellini with spinach, a side salad, and some crusty garlic bread.

This is one of my basic marinara sauces that I jazzed up a bit to make creamier.  Simply delicious and easy to make.  I used frozen tortellini because I haven't braved making it homemade yet.  Someday soon...maybe :)

Creamy Tomato Basil Tortellini
20 oz frozen tortellini
1- 28 oz can italian diced tomatoes, drained
1 TBS olive oil
1 TBS minced garlic
1/2 small onion, diced fine
pinch of red pepper flakes
1 tsp oregano
1 tsp parsley
1 1/2 tsp basil
1/2 tsp pepper
1/2 tsp salt
1/2 cup white wine
1 can evaporated milk
2 TBS cornstarch
2 cups baby spinach
1/2 cup shredded parmesan cheese

• Heat oil over medium-high heat in a large skillet
• Add onion and saute until translucent, about 5-7 minutes
• Add garlic and red pepper flakes and cook for about 30 seconds just until fragrant
• Add white wine and cook for about 5 minutes to reduce
• Add tomatoes, oregano, parsley, basil, pepper, and salt then heat to a boil
• Reduce heat to medium-low and cook for about 10 minutes to blend flavors
• At this point prepare tortellini as directed on the package
• Mix together the cornstarch and the evaporated milk
• Stir the evaporated milk and parmesan cheese into the sauce and simmer for about 10 minutes until slightly thickened
• When tortellini is done drain and add spinach to wilt it
• Toss the tortellini and spinach with the creamy tomato sauce
• Top with additional parmesan cheese if desired

I am in love with this sauce.  I decided to leave it chunky this time, but I have pureed the tomatoes to make a nice smooth sauce too.  If you want just a plain marinara you can leave out the evaporated milk, but I love the creaminess of this sauce.  Delicious!

Below is the nutritional value per serving.  This recipe yields approximately 8 servings.

Nutrition Facts

Serving Size 254 g

Amount Per Serving

Calories 314 Calories from Fat 94

% Daily Value*

Total Fat 10.4g 16%

Saturated Fat 5.1g 26%

Trans Fat 0.0g

Cholesterol 39mg 13%

Sodium 715mg 30%

Total Carbohydrates 36.9g 12%

Dietary Fiber 2.6g 11%

Sugars 10.1g

Protein 13.5g

Vitamin A 25% • Vitamin C 24% Calcium 34% • Iron 12%

Nutrition Grade C-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium

Bad points

• Contains alcohol

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