The Depot Farm

 With Thanksgiving just around the corner, here is a great side dish for the feast, or as a main meal for vegetarian friends.

1 package cheese tortelinni

1 can diced tomatoes

1 1/2 cups chopped fresh spinach

1 1/2 teaspoon basil

2 garlic cloves (chopped and crushed)

2 tablespoon flour

1 cup milk

1/4 cup parmesan cheese

salt and pepper to taste

While the tortelinni is cooking, add tomatoes, spinach and garlic to a saucepan and cook 2-3 minutes. Add the milk, parmesan cheese, basil and flour to the pan and heat on medium until mixture bubbles and begins to thicken. Drain tortelinni (do not rinse), add into the sauce and stir to coat.