Creamy Spinach Tortellini

• Spinach & Ricotta Tortellini

  8.8 oz
• Fresh Spinach

  5.3 oz
• Heavy Cream

  13.3 tbsp
• Garlic

  2 cloves
• Parmesan Cheese

  1.8 oz
• Olive Oil

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 2-3 minutes for fresh or 5-7 minutes for frozen, until al dente. Drain, reserving about 1/2 cup of pasta water.

2. 2

   While the tortellini cooks, mince the garlic cloves.

3. 3

   In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down, about 2-3 minutes.

5. 5

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 1-2 minutes, allowing it to slightly thicken.

6. 6

   Add the drained tortellini to the cream sauce. Stir gently to coat.

7. 7

   Stir in the grated Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Serve immediately, garnished with extra Parmesan if desired.