Spinach- Artichoke Cheesy Tortellini

1 (10 oz.) box Frozen Spinach, thawed and drained
2 Tbls. Olive Oil
1 Tbls. Butter
3 Garlic Cloves, chopped (or substitute garlic powder)
1 small onion, grated
2 Tbls. flour
1 C. Chicken Broth
1 C. Heavy Cream
1/8 tsp. Nutmeg
1 (14 0z) can Water-packed Artichike Hearts, drained and chopped
1 C. grated Parmesan or Romano Cheese
1 lb. Cheese Tortellini

Heat a deep skillet over medium heat with the oil and butter. When butter melts, add garlic and onion. Saute for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the broth, then the cream and bring to a light boil. Season the sauce with nutmeg and reduce heat to low. Separate spinach into pieces as you add it to the sauce. Stir in Artichokes and cheese and season to taste with salt and pepper. Cook the tortellini in salted boiling water according to package directions, about 7 minutes. Drain and toss with spinach artichoke sauce. Serve immediately with additional grated cheese and diced tomatoes, if desired.
Serves 4-6 (as side dish, serves more)