whole and heavenly oven
- Covered in a creamy lemon dill alfredo sauce. - Stuffed full of tender wilted baby spinach. - Ready in only 35 minutes with a handful of pantry ingredients.
- Tortellini - Unsalted butter - Lemon - Baby spinach - Garlic
- All-purpose flour - Fresh dill - Milk - Heavy cream - Parmesan cheese
In a medium skillet, cook garlic in butter until fragrant and a very light brown.
Whisk flour into butter and cook several minutes until golden-brown.
Slowly drizzle in milk and heavy cream, bring sauce to a low simmer, and cook until slightly thickened. Remove from heat and stir in Parmesan, lemon, dill, and spinach.
Cook fresh tortellini according to package instructions until al dente.
Fold tortellini into sauce until evenly coated. Season with salt and pepper to taste if needed and serve warm.