pasta tortellini recipes
This creamy spinach and cheese tortellini recipe is a delightful dish that combines tender tortellini with a rich and savory sauce made from cream, garlic, and fresh spinach. It's perfect for a quick weeknight dinner or a comforting meal any day.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 oz cheese-filled tortellini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 6 oz fresh spinach Can substitute with kale or arugula if preferred.
- 1 cup heavy cream
- ½ cup grated Parmesan cheese Additional cheese can be used for garnishing.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes Optional
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes. Drain the tortellini using a colander 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 fresh spinach to the skillet and cook for 2-3 minutes until it wilts down.
- Pour in the heavy cream, and stir to combine. Allow the mixture to simmer for 2-3 minutes.
- Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook until the cheese is melted and the sauce thickens, about 2 minutes.
- Add the cooked tortellini to the skillet and gently toss to coat the pasta in the creamy sauce. Cook for an additional minute to heat everything through.
- Remove from heat and serve immediately, garnished with additional Parmesan cheese if desired.
Notes
Feel free to add in cooked chicken or shrimp for extra protein.
You can substitute spinach with kale or arugula if preferred.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.