Monday, October 4, 2010
You might think that tortellini is an interesting option for an alfredo dish, after all isn't it tortellini's cousin 'fettucini' that usually gets all the alfredo glory? I used to be of the same mindset that these two were destined to be together. But then I tried making this dish using tortellini in an effort to make it more "finger food friendly" for my toddler, and we ended up absolutely falling in love with the result and I've never used any other pasta since! So before you ask, you can certainly use any type of pasta you like - but I'm telling you right now:
Got it? Good!
18 oz cheese tortellini
10oz fresh spinach
1 pint heavy cream (or fat free half and half)
1 stick of butter (I use light butter)
3T cream cheese (I use nuefchatel)
2/3C grated parmesan cheese
1t garlic powder
1.Place one stick of butter in a saucepan on medium heat until melted.
2.While thats working, get started on cooking the tortellini according to directions on package. When its finished drain and place back into pot.
3. Once butter is melted, add in cream cheese and whisk until smooth.
4. Next add your cream and garlic powder keeping the sauce on medium low heat, whisking occasionally. The sauce will need to simmer about 20 minutes.
5. Microwave or steam spinach until wilted and mix into the tortellini until well incorporated.
6. After the sauce has simmered for 20 mins, add in the parmesan cheese and stir to combine.
7. Once sauce is smooth, pour over tortellini and toss to combine.