Meatless Monday: Spinach Artichoke Dip Tortellini

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.