from Rachel Ray
1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter (I omitted this)
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream (I found 2% milk worked just fine)
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14 ounce can artichoke hearts in water, drained and chopped (I used the frozen ones from Trader Joes)
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom
Bring a large pot of water to a boil to cook the pasta. Microwave the
spinach on high for 6 minutes to defrost.
Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil.
Season the sauce with nutmeg and reduce the heat to low.
Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.