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Homemade Creamy Spinach Tortellini photo
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Creamy Spinach Tortellini

A quick, comforting tortellini dish in a creamy spinach-tomato sauce ready in about 35 minutes.
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
Servings: 4 servings

Ingredients

  • 1 pound refrigerated or frozen tortellini
  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 9 ounce frozen chopped spinach thawed and squeezed dry
  • 1 cup diced tomatoes seeded (or drained petite diced tomatoes)
  • 1 teaspoon dried basil or 2 tablespoons fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the diced onion to the skillet and cook until softened, about 3 minutes.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the drained diced tomatoes and the thawed, well-squeezed spinach; cook for about 3 minutes to heat through.
  • Stir in the basil, salt, pepper, and heavy cream. Bring to a gentle simmer and cook for about 5 minutes to slightly thicken the sauce.
  • Remove the skillet from the heat and stir in the grated Parmesan until melted and smooth.
  • Add the cooked tortellini to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta cooking water a tablespoon at a time until desired consistency is reached.

Equipment

  • Pasta pot
  • Large Skillet

Notes

  • Thoroughly squeeze thawed spinach to prevent a watery sauce.
  • Reserve pasta water to adjust sauce consistency.
  • Use freshly grated Parmesan for best flavor and melting.