Creamy Tortellini with Spinach (Print Version)
# Ingredients:
→ Pasta
01 -
1 (9-12 oz) package cheese tortellini (fresh or frozen)
02 -
1 tablespoon butter
03 -
2 cloves garlic, minced
04 -
1 cup heavy cream or half-and-half
05 -
1/2 cup grated Parmesan cheese
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
2 cups fresh spinach, roughly chopped
→ Garnish
11 -
1/4 cup sun-dried tomatoes, chopped
12 -
2 tablespoons chopped fresh basil
13 -
Extra Parmesan cheese for topping
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions (about 3-5 minutes for fresh, 8 minutes for frozen). Drain and set aside.
02 -
In a large skillet over medium heat, melt butter and sauté garlic for 30 seconds until fragrant. Pour in heavy cream and stir in Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
03 -
Stir in chopped spinach and cook for 1-2 minutes, until wilted. Add the cooked tortellini, tossing gently to coat in the sauce.
04 -
Sprinkle with extra Parmesan, sun-dried tomatoes, or fresh basil for added flavor. Serve warm and enjoy!
# Notes:
01 -
Make it protein-packed by adding grilled chicken or shrimp.
02 -
For a lighter version, use half-and-half or milk instead of heavy cream.
03 -
For a vegan option, substitute dairy-free tortellini, cashew cream, and nutritional yeast for Parmesan.