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Spinach and Artichoke Tortellini
1 (16-oz.) bag frozen Hannaford Cheese Tortellini
1/2 cup Hannaford light sour cream
1/2 cup water
Salt and pepper
8 oz. frozen spinach (about 1 cup), thawed and squeezed dry
1 (14-oz.) can quartered artichoke hearts, rinsed and patted dry
1/4 cup grated Parmesan cheese
2 tsp. zest and 1 Tbsp. juice from 1 lemon
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Spinach and Artichoke Tortellini

Spinach and Artichoke Tortellini

Spinach and Artichoke Tortellini
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:10 minutes
1. Bring a large pot of salted water to a boil. Add tortellini and cook, stirring occasionally, until pasta is tender, about 3 minutes. Drain and set aside.
2. Whisk together sour cream, water, and 1/4 teaspoon salt in a large saucepan. Stir in spinach and artichokes and cook over medium until mixture is hot, 3 to 5 minutes.
3. Remove saucepan from heat and stir in cooked tortellini, cheese, and lemon zest and juice; season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, May - June 2017