whole and heavenly oven

Lemon Spinach Alfredo Tortellini

This tortellini is...

- 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

Cook the garlic


In a medium skillet, cook garlic in butter until fragrant and a very light brown.

Make the roux


Whisk flour into butter and cook several minutes until golden-brown.

Cook the sauce


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 the tortellini


Cook fresh tortellini according to package instructions until al dente.

Add the tortellini


Fold tortellini into sauce until evenly coated. Season with salt and pepper to taste if needed and serve warm.

Get the full recipe on wholeandheavenlyoven.com