Meatless Monday: Spinach Artichoke Dip Tortellini

Monday, July 21, 2014

What else is there to do when you have cream in your fridge than make a pasta cream sauce? While meatless and containing spinach, please do not trick yourself into thinking this is a healthy dinner. All in all, this is spinach artichoke dip on top of cheese-filled pasta. You're effectively looking at the foods behind my Freshman 15.

The general recipe here is pretty basic.

- 1 box spinach tortellini
- 10 marinated artichoke hearts (quartered)
- 1/2 box baby spinach
- 1 cup light cream
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon flour

First, I made the tortellini - boil water, cook the pasta, drain the pasta. In the same pan, I started by making a roux - cooking the flour in the butter. Then, I added the cheese and cream, whisking to incorporate the two. Then I added the spinach to begin to wilt and, about two minutes later, the artichoke hearts. I poured in the wine for a little added flavor - salt and pepper at this step for flavor. Finally, I dumped all of the hot pasta back into the pot, stirring well to combine with all of the sauce and vegetables. I made a final aggressive move with the pepper grinder after I dished myself a bowl.

Ok, fine... these really only made up 10 of the Freshman 15. The other five were all Natty Light.


  1. And now this is all I can think about at 9 am!

  2. These are all of my favorite flavors combined into one plate of yumminess - looks fantastic!

  3. Ah, nice! I love those Italian recipes with just a few high-quality, super-yumtastic ingredients. Might have to make that this weekend! (Dumb question, but the "box" of baby spinach is frozen, right?)

    1. It was a box of fresh/raw, but I'm sure you could swap in frozen spinach just as easily!


You can be sweet or spicy, but no sour grapes.

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