Tortellini with Crispy Bacon and Spinach in Cream Sauce
Tortellini with Crispy Bacon and Spinach in Cream Sauce
ingredients
- One 20-ounce package refrigerated three-cheese tortellini
- 5 slices bacon, coarsely chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese
- One 10-ounce container baby spinach
directions
- Cook the tortellini according to package directions. Drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat,
stirring occasionally, until crisp and browned, about 5 minutes.
- With a slotted spoon, transfer the bacon to a plate.
- Add the flour to the drippings in the skillet and cook, stirring
constantly, 1 minute.
- Whisk in the milk, salt and nutmeg and bring to a boil.
- Reduce the heat and cook, stirring constantly,
until the sauce is thickened, 2 to 3 minutes.
- Whisk in the Parmesan until blended and smooth.
- Add the spinach, in batches, and cook until the spinach is wilted, about 2 minutes.
- Add the tortellini and the reserved bacon, coarsely chopped, and toss until well coated.