Tortellini with spinach and pesto

The Fruits of My Labor

Over the last 6 months, I’ve been receiving recipes via my email box from various sources, trying to inspire myself to cook more. For a while I’d just read the subject line and think about how great it would be to make meals like that and then head home to make a frozen pizza. But lately, I’ve been challenging myself in the kitchen in an attempt to make use of the fresh fruits and veggies coming out of my garden. (This is an epiphany my husband is extremely grateful for!) One of my latest discoveries is the following recipe which I’ve adjusted just a tad from the original:

Spinach Tomato Tortellini


  • 1 (16 oz) package of cheese tortellini
  • 1 (14.5 oz) can of diced tomatoes with garlic and onion
  • 1 c. chopped fresh spinach
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 1/2 t. dried basil
  • 2-3 cloves pressed fresh garlic
  • 2 T. all-purpose flour
  • 3/4 c. milk
  • 3/4 c. heavy cream
  • 1/4 c. grated Parmesan cheese


  • Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
  • Meanwhile, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to slightly bubble.
  • Whisk together the flour, milk, and cream in a medium-sized bowl. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through and then reduce heat to low. Simmer until thick, stirring occasionally about 2-4 minutes.
  • Drain the tortellini but do not rinse. Pour tortellini in sauce pan and stir to coat. Transfer to decorative bowl (if desired) before serving.

This recipe has become a staple in our house (and one of my family’s faves). It’s great cooking with the fresh spinach and tomatoes from my garden!

Until next time,

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