"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 :

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.