Creamy Spinach Artichoke Tortellini Recipe

If using fresh spinach, roughly chop it, then pour 3 tablespoons water in a large pot. Add the spinach and cook over medium-low heat, stirring frequently, until the spinach wilts. Transfer to paper towels.

If using frozen spinach, thaw, drain and roughly chop.

Cook the tortellini according to directions on package, while reserving ½ cup of pasta water before draining. 

Melt the butter in a large skillet over medium-high heat, add the onion, and any juices on the cutting board, to the skillet, then sauté for 4 minutes, or until soft. 

Add the garlic and sauté 30 seconds longer. Add in the flour and cook, stirring constantly, for 1 minute. 

While whisking, pour in the milk, then season lightly with salt and pepper. Bring to a light boil, stirring constantly, then reduce the heat slightly. Add in the Neufchatel cheese and parmesan and cook, stirring frequently, until the cheeses have melted. 

Stir in spinach and artichokes and warm through, then toss in the cooked and drained tortellini and parsley. 

Stir in reserved pasta water, a few tablespoons at a time, to thin as needed.

Serve immediately, and enjoy!