Description
This creamy tortellini with spinach recipe is a quick and delicious meal featuring fresh cheese tortellini enveloped in a rich, garlicky cream sauce with tender spinach and Parmesan cheese. Ready in just 25 minutes, it’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Ingredients
- 255 g fresh cheese tortellini
- 60 g fresh spinach
- 240 ml heavy cream
- 50 g grated Parmesan cheese
- 2 cloves garlic, minced
- 15 g unsalted butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the fresh cheese tortellini and cook according to package directions until al dente, typically 3 to 5 minutes. Drain gently and set aside.
- Sauté the Garlic and Spinach: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and stir continuously until just wilted.
- Add the Cream: Pour in the heavy cream while stirring. Allow the mixture to simmer for about 2 minutes until the sauce thickens slightly.
- Toss the Tortellini in Sauce: Add the cooked tortellini to the skillet along with the grated Parmesan cheese. Toss gently until the pasta is thoroughly coated in the creamy sauce.
- Season and Serve: Adjust with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Use fresh tortellini for the best texture; frozen or dried will require longer cooking times.
- To make it lighter, substitute heavy cream with half-and-half or a milk and cream mix.
- Freshly grated Parmesan melts better and enhances flavor compared to pre-grated cheese.
- Add a pinch of nutmeg to the cream sauce for a subtle warm flavor.
- Serve with a side of crusty bread to soak up the delicious creamy sauce.
