Creamy Tortellini with Spinach (Print-Friendly Version)
Cheese tortellini with fresh spinach in a smooth, creamy sauce—simple, flavorful, and ready in minutes.
# What You’ll Need to Make This:
→ Pasta
01 -
255 g fresh cheese tortellini
→ Vegetables
02 -
60 g fresh spinach
→ Dairy & Cheeses
03 -
240 ml heavy cream
04 -
50 g grated Parmesan cheese
→ Aromatics
05 -
2 cloves garlic, minced
→ Others
06 -
15 g unsalted butter
07 -
Salt, to taste
08 -
Black pepper, to taste
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add cheese tortellini and cook per package directions until al dente, typically 3–5 minutes. Drain gently and set aside.
02 -
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and stir continuously until just wilted.
03 -
Pour in the heavy cream while stirring. Allow the mixture to simmer for about 2 minutes until it thickens slightly.
04 -
Introduce the cooked tortellini to the skillet along with grated Parmesan cheese. Toss the pasta gently until thoroughly coated in the creamy sauce.
05 -
Adjust with salt and freshly ground black pepper to taste. Serve immediately, garnishing with extra Parmesan if desired.
# Extra Tips:
01 -
Use freshly grated Parmesan for maximum creaminess, and do not overcook the tortellini to maintain their delicate texture.