Description
This creamy tortellini with spinach recipe offers a rich and comforting Italian-inspired dish featuring tender cheese tortellini enveloped in a luscious garlic-infused cream sauce with fresh spinach and Parmesan cheese. Ready in just 25 minutes, it’s perfect for a quick yet indulgent meal.
Ingredients
Scale
Pasta
- 255 g fresh cheese tortellini
Vegetables and Aromatics
- 60 g fresh spinach
- 2 cloves garlic, minced
Dairy
- 240 ml heavy cream
- 50 g grated Parmesan cheese
- 15 g unsalted butter
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the fresh cheese tortellini and cook according to package instructions for about 3 to 5 minutes until al dente. Drain carefully and set aside.
- Sauté Garlic and Spinach: In a large skillet over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the fresh spinach, stirring continuously until it just wilts.
- Add Cream and Simmer: Pour in the heavy cream while stirring constantly. Let the mixture simmer gently for about 2 minutes until the cream thickens slightly to create a rich sauce.
- Combine Tortellini and Cheese: Add the cooked tortellini to the skillet along with grated Parmesan cheese. Toss gently to coat the pasta evenly with the creamy spinach sauce.
- Season and Serve: Taste and adjust seasoning with salt and freshly ground black pepper as desired. Serve immediately with extra Parmesan cheese on top if preferred.
Notes
- Use fresh tortellini for best texture and flavor.
- Do not overcook tortellini; al dente prevents mushiness in the creamy sauce.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add a pinch of nutmeg to the cream sauce for extra warmth.
