From RACHAEL RAY EXPRESS LANE MEALS. If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you're gonna LOVE this! (Danette: We all LOVE this at our house. It really does taste like yummy, spinach and artichoke dip!)

4 SERVINGS

1 10 ounce box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14-ounce can artichoke hearts in water, drained and chopped
1 cup cherry tomatoes, halved
A couple of 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 bubble. 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, the tomatoes, 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 package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.