Tortellini au tomates et aux epinards

Je suis une fan du manger "vert", les epinards, de la kale.. moi, ca fais mon bonheur.
Les enfants et l'homme trippent moins sur "manger du gazon".
Cette recette cache bien le gout des epinards, et meme si on sait qu'ils ont la, leurs textures "feuilles" est quasi-inexistante.

Ingredients

• 12 ounces tortellini pasta
• 1 1/2 cups heavy cream
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14.5-ounce) can petite diced tomatoes
• 3 cups spinach, roughly chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a small bowl, whisk together heavy cream and flour; set aside.
• Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
• Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
• Serve immediately.