*Update September 21, 2008: I made this last week and made some changes, see below*

Spinach-Artichoke Cheesy Tortellini
30 min | 30 min prep | SERVES 4 -6

Ingredients:

* 1 (10 ounce) box frozen spinach, thawed and drained
* 2 tablespoons olive oil
* 1 tablespoon butter (Kiy Note: I did not use)
* 3 garlic clove, chopped
* 1 small onion, grated
* 2 tablespoons flour
* 1 cup chicken broth
* 1 cup heavy cream (Kiy Note: I substituted fat free 1/2 and 1/2)
* 1/8 teaspoon nutmeg
* 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
* 1 cup grated Parmesan cheese or Romano cheese (Kiy Note: I used about 1/2 cup)
* 1 lb cheese tortellini

Directions :

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.