Creamy Tortellini and Spinach

This creamy tortellini with spinach has been my weeknight dinner savior for months. When I need a restaurant-quality meal in just 20 minutes, this dish consistently delivers impressive results with minimal effort and ingredients.

I first created this recipe during a particularly hectic work week when I needed something quick yet satisfying. My family was so impressed they thought I'd ordered from our favorite Italian restaurant, and it's been in our regular rotation ever since.

Ingredients

• Fresh or frozen cheese tortellini: the pasta pillows create perfect pockets to catch the creamy sauce. Look for refrigerated varieties for the best texture
• Butter: provides a rich foundation for the sauce. European-style with higher fat content works wonderfully
• Fresh garlic cloves: adds essential aromatic flavor. Always fresh instead of pre-minced for best flavor
• Heavy cream: creates the luxurious sauce base. Look for cream with higher fat percentage for best results
• Parmesan cheese: authentic aged Parmigiano Reggiano makes a noticeable difference in flavor
• Italian seasoning blend: saves time while adding complex herb notes
• Fresh spinach: wilts perfectly into the sauce adding nutrition and color
• Optional sun-dried tomatoes: provide sweet tangy bites that complement the creamy sauce beautifully
• Fresh basil: adds bright herbaceous notes to finish the dish

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. This properly seasons the pasta from within. Add tortellini and cook just until they float to the surface and are tender but still have slight resistance when bitten. Overcooking will make them mushy and they'll continue cooking slightly in the sauce. Reserve 1/4 cup pasta water before draining in case you need to adjust sauce consistency later.

Create the Garlic Base:

In a large skillet over medium heat melt butter until it bubbles slightly. Add minced garlic and cook for precisely 30 seconds stirring constantly to prevent browning which would create bitter notes. The garlic should become fragrant but remain pale gold in color.

Develop the Creamy Sauce:

Pour heavy cream into the skillet with the garlic butter mixture keeping heat at medium. Add Parmesan cheese in small handfuls stirring continuously to ensure it melts smoothly without clumping. Incorporate Italian seasoning salt pepper and optional red pepper flakes. Allow the mixture to gently simmer for 2 to 3 minutes until it coats the back of a wooden spoon. The sauce will continue to thicken as it cools so keep it slightly thinner than your desired final consistency.

Incorporate Spinach and Pasta:

Add roughly chopped fresh spinach to the simmering sauce a handful at a time allowing each addition to wilt slightly before adding more. This gradual approach prevents the spinach from clumping. Gently fold in the drained tortellini using a silicone spatula to coat each piece thoroughly without breaking the delicate pasta. If the sauce seems too thick add a splash of the reserved pasta water to achieve your desired consistency.

Finish and Serve:

Remove the skillet from heat and allow the dish to rest for one minute which lets the flavors meld and the sauce properly coat the pasta. Serve immediately in warmed bowls topped with additional freshly grated Parmesan sun-dried tomatoes and torn basil leaves for maximum visual appeal and flavor complexity.

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The quality of your Parmesan makes a remarkable difference in this simple recipe. I learned this when I splurged on authentic Parmigiano Reggiano during a particularly rough week when I needed some culinary comfort. The complex nutty notes transformed this quick weeknight dish into something truly special that reminded me of my travels through northern Italy.

Frequently Asked Questions

→ How do I cook fresh tortellini?

Bring a large pot of salted water to a boil, then cook fresh tortellini for 3-5 minutes until tender. Drain well before adding to your sauce.

→ Can I make this dish lighter?

Yes! You can substitute heavy cream with half-and-half or milk for a lighter version of the sauce without sacrificing too much creaminess.

→ Can I add protein to this pasta?

Absolutely! Grilled chicken, shrimp, or even crispy bacon are great additions that work well with the creamy sauce and spinach.

→ What can I use as a garnish?

Sun-dried tomatoes, chopped fresh basil, or extra grated Parmesan make excellent garnishes to enhance the flavor and presentation.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.