pasta tortellini recipes
This creamy spinach and cheese tortellini dish features tender tortellini tossed in a luscious sauce made with fresh spinach, garlic, and cream. It's a satisfying meal that comes together quickly, perfect for a weeknight dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 12 ounces fresh cheese tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 1 cup heavy cream Can substitute with lighter cream or half-and-half.
- 1 cup grated Parmesan cheese
- Salt To taste.
- Black pepper To taste.
- 1 teaspoon red pepper flakes Optional, for heat.
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes for fresh tortellini. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Pour in the heavy cream, stirring to combine with the spinach and garlic. Bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese, mixing until melted and well combined. Season with salt, black pepper, and red pepper flakes if using.
- Add the cooked tortellini to the skillet and gently toss until the tortellini is well coated in the creamy sauce. Cook for an additional 1-2 minutes to heat through.
- Serve warm garnished with extra Parmesan cheese if desired.
Notes
Feel free to add cooked chicken or shrimp for additional protein.
You can substitute the heavy cream with a lighter cream or half-and-half for a healthier option, though it may alter the richness of the sauce.
This dish pairs well with a side salad or garlic bread.