The past few weeks have been pretty crazy around here. My husband began a graduate program to add an administration credential to his teaching license, so that's kept him pretty busy most nights. We've had my cousin, my mom, and my sister all to visit at separate times. Easter weekend will be the first quiet weekend we've had in over a month! I love having family to visit, but I have to say I'm looking forward to a nice relaxing weekend in my sweats :) To add just a bit more to our plates my husband has been helping out in the high school's drama club, playing the part of "The Red Death" in a comedic medley of Edgar Allen Poe stories. He's been gone in the evenings for rehearsal most of this past week and will be all of next week as well, with performances on Friday and Saturday nights. All this busyness is leaving me with a lot of loooong days of kid duty. Tonight I was feeling like I needed something fast and rather than head out for pizza I whipped up this super easy and inexpensive vegetarian pasta dish. Everyone loved it, and my husband and I caught each other sneaking bites of leftovers out of the fridge long into the night :)
1 16-19 oz. package cheese tortellini
1 14.5 oz. can diced tomatoes with garlic and onion
1 c. chopped fresh spinach leaves
1/2 tsp. salt
1/4 tsp. ground pepper
1 1/2 tsp. dried basil
1 clove minced garlic
2 Tbsp. flour
3/4 c. milk
3/4 c. heavy cream
1/3 c. grated parmesan cheese
Bring a large pot of water to a boil. Add the tortellini and cook until done. Drain, but don't rinse them.
While the tortellini are cooking, combine the tomatoes, garlic, spinach, s&p and basil in a large saucepan over medium heat. Cook and stir until it begins to bubble.
Whisk the milk, cream and flour together in a bowl, then stir into the tomato mixture. Add the parmesan cheese. Bring to a boil and simmer slowly for 2 minutes until the sauce is thickened. Pour over the tortellini and stir to coat. This is delicious with poppyseed garlic bread to soak up all the yummy sauce.