creamy tortellini with spinach... 20 minutes

the goods:

16 ounces fresh cheese tortellini

2 garlic cloves, minced

1 cup chopped fresh spinach

4-5 basil leaves, chopped

1 can (14.5 ounces petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon onion flakes

2 tablespoons all-purpose flour

1 and 1/2 cups half-and-half

1/4 cup grated Parmesan cheese

Begin by boiling your tortellini noodles according to package instructions. Heat a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the tomatoes (and juices) to skillet with the spinach, basil, salt, pepper, and onion flakes. Cook, stirring occasionally until the mixture begins to bubble. In a glass measuring cup, combine the half-and-half and flour. Whisk until smooth. Add the creamy mixture to the skillet along with Parmesan cheese. Heat through and reduce heat to medium-low and continue to cook until it thickens, about 5 minutes. Add the drained tortellini and toss to combine.