Lemon Dill Spinach Alfredo Tortellini
Covered in the creamiest lemon dill alfredo sauce and lots of tender baby spinach, this spinach alfredo tortellini is a quick 35 minute dinner that will always be a hit!
Servings 4 servings
Calories 379kcal
Ingredients
- 2 tablespoons unsalted butter
- 3 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup 2% or skim milk
- 1/4 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese
- Juice from 1 lemon
- 2 tablespoons fresh minced dill
- 2 cups firmly-packed baby spinach
- 10 oz cheese-filled tortellini, cooked according to package instructions to al dente
- Salt and pepper to taste
Instructions
- In a medium skillet over medium heat, melt butter. Add garlic and saute 1-2 minutes until fragrant. Whisk in flour and cook 1-2 minutes until golden-brown.
- Slowly begin adding milk and cream, whisking sauce constantly until smooth. Bring sauce to a low simmer over medium heat, stirring occasionally until sauce is thickened.
- Remove sauce from heat and stir in Parmesan, lemon juice, dill, and spinach until spinach is wilted. Add tortellini to sauce and stir until evenly coated. Season tortellini with salt and pepper to taste and serve immediately while warm. Enjoy!
Notes
Storing Instructions
Store tortellini in refrigerator up to 6 days.
Nutrition
Serving: 8oz | Calories: 379kcal | Carbohydrates: 46.8g | Protein: 14.4g | Fat: 15.8g | Saturated Fat: 7.2g | Cholesterol: 50mg | Sodium: 374mg | Potassium: 211mg | Fiber: 1.1g | Sugar: 3.2g | Calcium: 193mg | Iron: 1mg