Creamy Spinach Tomato Tortellini

Creamy Spinach Tomato Tortellini

1 20oz pkg three cheese tortellini (refrigerated)
2 cloves garlic, minced
3 T flour of choice
1 t onion powder
1 1/4 C milk of choice
1 14.5oz can petite diced tomatoes (undrained)
1 1/2 C packed chopped fresh spinach
2-3 T chopped fresh basil
2 t chopped fresh oregano
salt and ground black pepper to taste
6 T shredded parmesan
red pepper flakes, optional, for serving
Cook tortellini according to the directions on the package, drain, set aside. Meanwhile, in a large deep skillet, melt 2 tbsp butter over medium heat. When completely melted, add garlic and saute about 30 seconds. Whisk in the flour and onion powder, and cook for one minute. Continue whisking while pouring in the milk and 1/2 cup heavy cream or sub. Cook, stirring constantly, until thickened and sauce is simmering. Add in tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes until spinach is wilted. Add in parmesan cheese and stir until melted. Remove from heat and add in tortellini. Toss gently, and sprinkle with more parmesan and red pepper flakes if desired. Serve immediately.

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