- 10 oz fresh or frozen spinach
- 15 oz refrigerated 3 cheese tortellini
- 2 1/2 Tbsp butter
- 1 small yellow onion, grated
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 2 Tbsp flour
- 2 cups milk
- Salt and freshly ground black pepper
- 8 oz Neufchatel cheese (aka light cream cheese), diced into small cubes
- 1 cup finely shredded parmesan cheese (3.2 oz)
- 1 (14 oz) can artichoke heart quarters, chopped
- 3 Tbsp chopped fresh parsley (optional)
- 1/2 cup reserved pasta water
- If using fresh spinach roughly chop it then pour 3 Tbsp water in a large pot (you can just use the pasta pot you’ll be using later). Add spinach and cook over medium-low heat, stirring frequently, until spinach wilts. Transfer to paper towels. If using frozen spinach, thaw, drain and roughly chop.
- Cook tortellini according to directions on package, while reserving 1/2 cup pasta water before draining. Meanwhile melt butter in a large skillet over medium-high heat, add onion to skillet (and any juices on cutting board) and saute 4 minutes, or until soft. Add garlic and saute 30 seconds longer. Add in flour and cook, stirring constantly 1 minute. While whisking pour in milk, then season lightly with salt and pepper (don’t add too much salt because the parmesan is salty, you can season with more salt at the end if needed). Bring to a light boil, stirring constantly, reduce heat slightly then add in Neufchatel cheese and parmesan and cook, stirring frequently, until cheeses have melted (it will take several minutes to fully melt, just don’t confuse the onion pieces with the cheeses). Stir in spinach and artichokes and warm through, then toss in cooked and drained tortellini and parsley. Stir in reserved pasta water a few tablespoons at a time to thin as needed (I used about 1/4 cup but as it sits it thickens so add more as you need). Serve immediately.