Creamy Spinach Alfredo Tortellini (Print Version)

Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach and Parmesan cheese.

# Components:

→ Pasta

01 - 1 lb refrigerated cheese tortellini

→ Alfredo Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - ½ cup whole milk
06 - 1 cup freshly grated Parmesan cheese
07 - ¼ teaspoon ground nutmeg
08 - Salt and black pepper, to taste

→ Vegetables

09 - 4 cups fresh baby spinach, roughly chopped

→ Garnish

10 - Extra grated Parmesan cheese, for serving
11 - Freshly cracked black pepper
12 - Chopped fresh parsley (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and milk, bringing mixture to a gentle simmer while stirring frequently.
04 - Add grated Parmesan and nutmeg. Whisk continuously for 3 to 4 minutes until sauce thickens and smooths. Season with salt and black pepper to taste.
05 - Incorporate chopped spinach into the sauce, stirring until just wilted, about 1 to 2 minutes.
06 - Add drained tortellini to skillet and toss gently to coat thoroughly with creamy spinach Alfredo sauce.
07 - Plate immediately and garnish with extra grated Parmesan, cracked black pepper, and parsley if desired.

# Expert Advice:

01 -
  • Creamy homemade Alfredo sauce elevates simple cheese tortellini.
  • Fresh spinach adds flavor and color for a delicious vegetarian dinner.
02 -
  • Contains milk, eggs, and wheat; always check labels for allergy information.
  • This dish is best enjoyed fresh, but leftovers can be refrigerated and reheated.
03 -
  • Add a pinch of red pepper flakes or squeeze of lemon juice for brighter flavor.
  • Swap half-and-half for a lighter sauce or add sautéed mushrooms for texture.
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