"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!"

Ingredient :

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

Directions :

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