Monday, September 26, 2011

Spinach Artichoke Tortellini


Spinach Artichoke Tortellini

1 large package refrigerated cheese tortellini
1 can artichoke hearts (not marinated), drained and rinsed
4 cloves garlic, finely chopped
1/2 tablespoon olive oil
1/2 teaspoon-1 teaspoon red pepper flakes (to taste)
salt and pepper, to taste
juice of half a lemon
6 tablespoons dry white wine (or chicken stock)
1 bag fresh baby spinach
3/4 cup Parmesan cheese
1/4 cup heavy cream

Cook tortellini according to package directions.  Meanwhile, saute artichokes in about 1/2 tablespoon olive oil.  Add chopped garlic, red pepper flakes, salt and pepper, and lemon juice and let it cook for about 5 minutes.  Add wine, deglazing the pan with the liquid, and then add spinach and toss until spinach wilts. Add the cream and then add the cooked tortellini and 1/2 the Parmesan cheese.  Add remaining cheese to individual servings.