Creamy Tortellini & Greens
We chose a mixture of kale and spinach for this recipe, but if you prefer one green over the other, feel free to use that instead! Store-bought spinach and cheese tortellini is our preference for this cheesy recipe, but you can use any store-bought tortellini you prefer.
Ingredients :
- 3 Tbsp. extra-virgin olive oil
- 2 scallions, thinly sliced, dark green parts reserved serving
- 3 cloves garlic, finely chopped
- 1 cup loosely packed baby kale
- 1 cup loosely packed baby spinach
- 1 cup marinated quartered artichokes, drained, rinsed
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups low-sodium vegetable broth
- 2 oz. cream cheese
- 1 pkg. spinach and cheese tortellini
- Toasted pine nuts and finely grated lemon zest, for serving
Directions :
- In a large saucepan over medium heat, heat oil. Add white and light green scallion parts and garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
- Add kale, spinach, and artichokes; season with salt and pepper. Cook, stirring, until greens are wilted, about 2 minutes. Using a slotted spoon, transfer greens mixture to a plate.
- In same saucepan over medium heat, cook broth and cream cheese, stirring, until a light, creamy sauce forms. Add tortellini, then bring to a boil over high heat. Cover, reduce heat to medium, and cook, stirring occasionally, until tortellini is tender and warmed through, 3 to 5 minutes.
- Reduce heat to low. Return greens mixture to saucepan and cook, gently stirring to combine, until warmed through, about 1 minute. Remove from heat; season with salt and pepper.
- Divide tortellini among bowls. Top with pine nuts, lemon zest, and reserved dark green scallion parts.
