Description
A quick and comforting pasta dish made with cheesy tortellini, fresh spinach, and a silky Parmesan cream sauce. Ready in just 35 minutes, this hearty one-pan meal is simple, satisfying, and sure to please the whole family.
Ingredients
-
450 g fresh or frozen tortellini
-
2 cups (about 60 g) fresh spinach, chopped
-
240 ml (1 cup) heavy cream
-
100 g (1 cup) grated Parmesan cheese
-
2 tbsp (30 ml) olive oil
-
3 garlic cloves, minced
-
Salt, to taste
-
Pepper, to taste
-
Optional: red pepper flakes, to taste
Instructions
-
Bring a large pot of salted water to a boil. Cook tortellini until al dente (3–5 minutes for fresh, 7–9 minutes for frozen). Drain and set aside.
-
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
-
Pour in heavy cream and bring to a gentle simmer, stirring often.
-
Stir in Parmesan gradually until melted into a smooth sauce.
-
Add chopped spinach and cook 2–3 minutes until wilted.
-
Toss drained tortellini into the skillet, coating evenly in the sauce.
-
Season with salt, pepper, and optional red pepper flakes.
-
Serve immediately, topped with extra Parmesan if desired.
Notes
Don’t overcook the tortellini—aim for al dente.
Fresh or frozen tortellini both work, just adjust cook time.
Swap Parmesan for Pecorino Romano or a cheese blend for variety.
For a lighter version, use half-and-half instead of cream.
Add red pepper flakes for a gentle kick of spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American