Description
A rich and comforting pasta dish featuring cheese-stuffed tortellini tossed in a velvety garlic-Parmesan cream sauce with baby spinach. Perfect for a quick weeknight dinner or a cozy gathering, this one-pan recipe is easy to make and bursting with flavor.
Ingredients
- 1 package (9–12 oz) cheese tortellini (fresh or refrigerated preferred)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 1/2 cups baby spinach, roughly chopped
- Optional: 1/2 cup cherry or sun-dried tomatoes
Instructions
- Cook tortellini in boiling salted water according to package directions if using fresh or frozen. Drain and set aside.
- In a large nonstick skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream, salt, pepper, and Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
- Lower heat and stir in Parmesan cheese until melted and smooth.
- Add spinach (and optional tomatoes), cooking until wilted.
- Gently fold in cooked tortellini. Simmer for 2–3 more minutes to heat through.
- Let rest 2 minutes before serving. Garnish with extra Parmesan or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes