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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a deep skillet over medium heat with the oil and butter. | 2. When butter melts, add garlic and grated onion. Saute for 5 minutes. | 3. Sprinkle the flour into the skillet and cook for 1 minute. | 4. Whisk in the broth, then the cream and bring to a bubble. | 5. Season the sauce with nutmeg and reduce heat to low. | 6. Separate spinach into pieces as you add it to the sauce. | 7. Stir in the artichokes and cheese and season to taste with salt and pepper. | 8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. | 9. Drain and toss with the spinach artichoke sauce. | 10. Serve immediately with additional grated cheese and diced tomatoes, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	box	thawed drained frozen	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	3		chopped	-	-	-	-
onion	1		grated	28.0	6.537999999999999	0.77	0.07
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
water artichoke heart	1	can	water-packed drained chopped	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
cheese tortellini	1	lb		1392.5302	213.1887	61.235	32.7948

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.