Ingredients:
- 2 lb. frozen cheese tortellini
- 1 Tbsp. olive oil
- 6 cloves minced garlic
- 2 c. fresh chopped kale
- 2 14.5-oz. can diced tomatoes, undrained
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. dried basil
- 1 Tbsp. minced onion
- 4 Tbsp. flour
- 3 c. half and half
- 3/4 c. feta cheese
First, prepare tortellini according to package directions. Drain and set aside.
Heat olive oil in large skillet over medium heat. When hot, add garlic. Saute for 30 seconds to one minute, but be careful not to burn the garlic. When it smells good, it’s done.
Add the tomatoes, salt, pepper, basil, and onion to the skillet. Cook and stir until it reaches a boil.
While the tomato mixture is cooking, whisk flour and half-and-half together in a small bowl. When the tomato mixture reaches boiling, add flour/half-and-half, along with the feta cheese. Stir thoroughly.
Continue to cook, reducing heat to medium-low and stirring constantly. Cook for about five minutes or until the mixture has thickened.
Add tortellini to skillet and mix until coated.
