Creamy Tuscan Tortellini with Spinach
"A delightful and quick weeknight meal, this dish features tender cheese tortellini bathed in a rich, velvety cream sauce with sautéed spinach, fragrant garlic, and a hint of white wine. It's a comforting classic made easy."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
- 2
While the tortellini cooks, heat olive oil in a large skillet or pan over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Pour in the dry white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan, until it has mostly evaporated.
- 4
Stir in the heavy cream, salt, black pepper, and a pinch of nutmeg. Bring the sauce to a gentle simmer. Add the fresh spinach, a handful at a time, allowing it to wilt down before adding more. Cook until all the spinach has wilted, about 2-3 minutes.
- 5
Add the drained tortellini to the skillet with the cream sauce. Add half of the grated Parmesan cheese and toss gently to coat the tortellini. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- 6
Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining grated Parmesan cheese and freshly chopped parsley.