This recipe is from Damned Delicious. I didn’t want to use 1-1/2 cups of heavy cream, though – so I substituted 1 cup of evaporated milk for 1 cup of the cream and I think it was fine. I think you could probably use all evaporated milk and do away with the cream all together if you wanted, but it sure tastes good! I also left out the garlic. John and I are not big garlic fans, so go ahead and add some to the oil before the tomatoes and spinach if you want.
You might even have all of these ingredients on hand!
- 12 ounces tortellini or 8 ounces of dried non-filled pasta.
- 1 cup evaporated milk.
- 1/2 cup cream
- 2 tablespoons all-purpose flour
- 1 tablespoon oil
- 1 (15-ounce) can diced tomatoes, drained
- Several handfuls of fresh baby spinach
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 1/4 cup grated Parmesan
Cook the pasta according to directions on package. In a small bowl, whisk together the milk, cream and flour. In a large saute pan, add the oil over medium high heat. Then add in the tomatoes, spinach and spices and cook for several minutes until the spinach has wilted down.
Add in the milk/flour mixture and stir constantly while it comes to a boil.
Cook for several minutes until the sauce thickens. Then stir in the pasta. I wasn’t sure it would all fit in this pan LOL!
Then serve! It takes about 20 minutes from start to finish. Fast and easy. I do like the tortellini version better, but you can eat more of the regular pasta since it has less calories.