Creamy Tortellini with Spinach & Tomatoes

• 16 ounces, weight Frozen Tortellini
• 14 ounces, weight Canned Diced Tomatoes
• 1 cup Chopped Fresh Spinach
• 2 Tablespoons Fresh Basil, Julienned
• 2 cloves Garlic, Minced
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 3/4 cups Heavy Cream
• 1/2 cups Milk
• 2 Tablespoons All-purpose Flour

1. Boil a large pot of water for the tortellini.
2. Bring to a rolling boil, add tortellini, and cook, stirring occasionally, for 5-10 minutes, or until all tortellini are floating on top of the water.
3. Once youve got the water and tortellini going, mix together tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan.
4. Cook over medium-high heat, stirring a few times, until mixture begins to bubble just a touch.
5. In a medium-sized bowl, whisk together cream, milk, and flour.
6. Pour into tomato mixture and mix both together until sauce begins to thicken and become a light red color.
7. Reduce heat to medium-low and simmer about 5 minutes.
8. Sauce will thicken as it simmers.
9. When tortellini is ready, drain (dont rinse), and add to saucepan with tomato-cream sauce.
10. Stir it all together, and serve.

tortellini, tomatoes, fresh spinach, fresh basil, garlic, kosher salt, black pepper, heavy cream, milk, allpurpose

Taken from tastykitchen.com/recipes/main-courses/creamy-tortellini-with-spinach-tomatoes/ (may not work)