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Creamy Tortellini Alfredo with Roasted Garlic & Spinach

Servings 4
Author Emily @ Zen & Spice

Ingredients

For the garlic

  • 2 heads of garlic
  • 2 tsp olive oil
  • tin foil

For the tortellini

  • 2 heads of roasted garlic
  • 1 Tbsp olive oil
  • 1/4 cup half and half
  • 3/4 cup 2% milk
  • 1/2 cup light sour cream
  • 3/4 cup grated or shredded parmesan
  • 1/2 tsp salt I use Morton's Lite Salt
  • 1/2 tsp pepper use more or less depending how you like it
  • 1/4 tsp red pepper flakes
  • 1 14 oz container of cheese tortellini if frozen, cook according to directions beforehand
  • 1 Tbsp olive oil
  • 1 bag of spinach

Instructions

  1. Preheat your oven to 350 degrees. Slice off the top ends of the garlic heads and place in individual tin foil wraps. Drizzle with one teaspoon of olive oil each. Roast at 350 degrees F for one hour. Garlic will be hot-- set aside to cool before squeezing the garlic out of the head and into a food processor.
  2. Meanwhile, cook the tortellini according to package instructions if using frozen tortellini.
  3. Add the garlic, olive oil, and half and half to a food processor and blend until garlic is smooth. Add the milk, sour cream, parmesan, salt, pepper and red pepper flakes. Blend for 60 seconds until almost smooth. Set aside.
  4. In a large skillet, heat the olive oil. Add the cooked tortellini and sautee for a couple minutes. Add the sauce and let simmer for about 5 minutes. Finally, add the spinach and gently fold and let it wilt into the dish. Once the spinach is wilted and combined, remove from heat.