Spinach Tomato Tortellini

12 ounces tortellini pasta
1 ½ cups half and half
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
1 (14.5-ounce) can petite diced tomatoes
3 cups spinach, roughly chopped
3 tablespoons fresh basil, chopped
1 teaspoon dried oregano
½ teaspoon onion powder
¼teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
¼ cup grated Parmesan

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In a small bowl, whisk together half and half and flour; set aside.

Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in tomatoes, spinach, basil, oregano, onion powder and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
Gradually whisk in half and half mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.

Recipe Provided by Shelly Ruybalid