Tasty recipes you can make at home! Many leftovers to help a family during the Pandemic. *Spinach- Artichoke Cheesy Tortellini *Rachel Ray (Express Lane Meal) 4 Servings Ingredients: 1 10 oz box Frozen Spinach 2 TBS EVOO ( Extra Virgin Olive Oil) 1-2 TBS butter 3 garlic cloves, chopped 1 small onion, peeled and halved 2 TBS all purpose flour 1 Cup chicken stock 1 Cup heavy cream 1/8 tsp freshly grated Nutmeg (Eyeball it) 1 14 oz can artichoke hearts in water, drained and chopped ***A couple of handfuls grated parmesan cheese*** Salt and Pepper to taste 1 pound cheese tortellini or flavored tortellini, such as wild mushroom Directions: 1. Bring large pot of water to a boil to cook pasta 2. Microwave the spinach on high for 6 minutes to defrost 3. Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. 4. Using a box grater, grate the onion directly into the skillet. Sauté the onions and garlic for 5 minutes. 5. Sprinkle the flour into the skillet and cook for 1 minute. 6. Wisk in the stock, then the cream, and bring the sauce to a bubble. 7. Season the sauce with nutmeg and reduce heat to low. 8. Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. 9. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach artichoke sauce with salt and pepper 10. Salt the boiling water and cook the tortellini according to package directions, about 3-5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately! Thanks for watching! Please feel free to subscribe! We are grateful for you! See you next time! #Dinner #homecooking #cooking ... https://www.youtube.com/watch?v=5SnebvefyN0