Creamy Spinach Tomato Tortellini
A comforting dish featuring creamy textures and fresh ingredients, combining tortellini, spinach, and a luscious sauce. Perfect for busy weeknights or intimate dinners.
Ingredients
Pasta and Sauce
- 12 oz Fresh tortellini Dried or frozen versions can be used as substitutes
- 1 cup Tomato sauce
- 1 cup Heavy cream Use high-quality for better texture
Vegetables and Herbs
- 2 cups Spinach Fresh spinach, can substitute with kale or arugula
- 2 cloves Garlic, minced
Fats and Seasoning
- 1 tbsp Olive oil
- 1/2 cup Parmesan cheese, grated For topping
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Cook the tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the tomato sauce and heavy cream, stirring gently to combine.
- Add the spinach and cook until just wilted, which should take about 2-3 minutes.
- Fold the cooked tortellini into the sauce, mixing until well coated.
- Season with salt and pepper to taste, and serve immediately topped with freshly grated parmesan cheese.
Notes
For a creamier texture, use high-quality heavy cream. Feel free to experiment with tortellini types or add cooked chicken or shrimp for a protein boost. Store leftovers in an airtight container in the fridge for up to three days.