Savory Saturday

I made this recipe Wednesday night.  It came from Rachael Ray's 30 minute meals cookbook.  Took a little longer than 30 minutes, but not much.

Spinach-Artichoke Cheesy Tortellini
4 servings

1   10-ounce box frozen spinach
2   T extra virgin olive oil
3   garlic cloves, chopped
1   small onion
2   T all-purpose flour
1   C chicken stock
1   C heavy cream
1/8 t freshly grated nutmeg
1   14-ounce can artichoke hearts in water, drained and chopped
A couple of handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
1   lb cheese tortellini or flavored tortellini

Bring a large pot of water to a boil to cook the pasta.  Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the olive oil and butter.  When the butter melts and is hot, add the garlic.  Using a box grater, grate the onion directly into the skillet.  (I didn't like doing this.  Next time, I will mince the onion.) Saute the onions and garlic for 5 minutes.  Sprinkle the flour into the skillet and cook for 1 minute.  Whisk in the stock, then the cream, and bring the sauce to a bubble.  Season the sauce with nutmeg and reduce the heat to low. 

Place the defrosted spinach in a clean kitchen towel and wring it dry.  Separate it as you add it to the sauce.  Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes.  Drain it well and toss with the spinach-artichoke sauce.  Serve immediately.

Hope you enjoy!