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Nutrition Facts
Serving Size 1 (469g) Recipe makes 4 servings
Calories 855
Calories from Fat 433		(50%)
Amount Per Serving		%DV
	Total Fat 48.2g	74%
	Saturated Fat 25.3g	126%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 158mg		52%
Sodium 1159mg		48%
Potassium 909mg		25%
Total Carbohydrate 76.3g		25%
	Dietary Fiber 10.3g	41%
	Sugars 4.0g
Protein 34.6g		69%
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March 13-27 Meal Plan

LizDaCook

Spinach-Artichoke Cheesy Tortellini

Recipe #169307 | 30 min | 30 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Charmie777
May 23, 2006

This is from Rachael Ray, and oh soooo good!! Like having artichoke dip in a pasta. My son even ate his on top of toasted french bread!

SERVES 4 -6 (change servings and units)

Ingredients

1 (10 ounce) box frozen spinach, thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese or romano cheese
1 lb cheese tortellini

Directions

1
Heat a deep skillet over medium heat with the oil and butter.
2
When butter melts, add garlic and grated onion. Saute for 5 minutes.
3
Sprinkle the flour into the skillet and cook for 1 minute.
4
Whisk in the broth, then the cream and bring to a bubble.
5
Season the sauce with nutmeg and reduce heat to low.
6
Separate spinach into pieces as you add it to the sauce.
7
Stir in the artichokes and cheese and season to taste with salt and pepper.
8
Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
9
Drain and toss with the spinach artichoke sauce.
10
Serve immediately with additional grated cheese and diced tomatoes, if desired.

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Featured Reviews for This Recipe

From: SemiSweetooth

On Jul 26, 2009

LOVED IT! The only changes I made were to omit the nutmeg and use fat-free half & half instead of the cream. So good. I will definitely be making this one again. Thanks :0)

1 person found this review helpful

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From: Kristy D.

On Jul 7, 2009

All I can say is WOW! This was so good! I thought it tasted just like my favorite pasta dish at ZIO's. The only changes I made were to use half & half instead of the heavy cream. Thanks for the post!

1 person found this review helpful

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From: Halcyon Eve

On Nov 13, 2006

Oh, wow! This was so incredibly delicious! We stuffed ourselves on it--we just couldn't resist another bite and then another and another. It tastes like a cross between spinach dip and artichoke dip--with noodles and lots of cheese. The only changes I made were to emit the salt, use half & half instead of heavy cream, finely chop the onions instead of grating them, and replace the butter with more olive oil. This is definitely a keeper! Thank you, thank you, THANK YOU, Charmie777!! Update: We've tried this now using lowfat evaporated milk instead of cream, and it was still wonderful--and less guilt-ridden, too! Thanks again!

11 people found this review helpful

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From: AngelaTN

On Jul 3, 2006

This was to die for! So rich, and you really don't want to come near it if you're counting calories, but it was absolutely delicious. One thing I love about this recipe is that it's so easy to make but would be perfect for a dinner party. I made it exactly as posted and would not change a thing.

6 people found this review helpful

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