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Tomato Florentine Tortellini
Ingredients
  • 2 (9 ounce) packages cheese tortellini, cooked and drained, reserve 1 cup of pasta water
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 ½ cups chopped onion
  • 3 tablespoons flour
  • 1 ¼ cups whole milk, or 2%
  • 1 cup heavy cream
  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained and chopped
  • 1 ½ cups chopped fresh baby spinach leaves
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon fresh lemon juice
  • Salt and black pepper to taste
  • ¼ cup freshly grated Parmesan cheese
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