Savor the Flavor of Flint

Spinach Tortellini with Creamy Lemon Sauce





Allergy Alert

This recipe contains:

  • Eggs
  • Milk
  • Wheat

Nutrition Information

  Excellent source of Vitamin C

  Good source of Calcium

  Good source of Iron

Nutrition Information per Serving: Calories 260, Total Fat 10g, Carbohydrates 32g, Protein 10g, Dietary Fiber 3g, Sodium 620mg


1 [9 oz.] pkg. fresh spinach-and-cheese tortellini
1 tbsp. canola oil
2 large garlic cloves, minced
2 shallots, chopped
1 bunch [or 1 lb.] fresh asparagus, cut into 1-inch pieces
½ red bell pepper, cut into 1-inch slices
6 oz. reduced-fat cream cheese, cut into chunks
Zest of 1 lemon
2 tbsp. lemon juice
¼ tsp. salt
1 [14 oz.] can quartered artichokes, drained
2 cups baby spinach, big stems removed
Grated Parmesan, optional
* Click to ingredient to choose one


Cook tortellini according to package directions, and reserve 1 cup pasta water.
Heat oil in a pan over medium-high heat and add garlic. Cook until golden, about 1 minute. Add shallots and cook about 3 minutes. Add asparagus and red bell pepper, and cook until soft and starting to brown, about 3 minutes.
Add cream cheese and cook until melted. Add reserved pasta water, lemon zest and juice, and salt, stirring to combine.
Turn heat to medium-low. Add artichokes and tortellini; cook until heated through. Just before serving, stir in baby spinach, just to wilt it. Serve with grated Parmesan.