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homemade CREAMY SPINACH TORTELLINI photo

CREAMY SPINACH TORTELLINI

A quick, comforting tortellini dish in a creamy spinach and tomato sauce ready in under 40 minutes.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 4 servings

Equipment

  • Pasta pot
  • Large Skillet

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 tomato seeded (or petite diced, drained)
  • 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; before draining, reserve 1/2 cup of the cooking liquid, 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.
  • Add the minced garlic and cook until fragrant, about 1 minute.
  • Stir in the drained diced tomatoes and thawed, squeezed-dry spinach and cook for about 3 minutes to heat through.
  • Add the basil, salt, pepper, and heavy cream; bring to a gentle simmer and cook for about 5 minutes to thicken slightly.
  • Remove the skillet from the heat, stir in the Parmesan until melted, then add the drained tortellini and toss to coat; if the sauce is too thick, stir in reserved pasta cooking liquid a little at a time to reach desired consistency.

Notes

  • Reserve pasta water to adjust sauce consistency.
  • Squeeze excess liquid from thawed spinach to avoid a watery sauce.
  • Use freshly grated Parmesan for best flavor.