Save Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach creates a comforting, restaurant-worthy pasta dish that's quick to prepare for weeknights.
I whipped this up for my family last weekend and everyone went for seconds: even the kids loved the cheesy sauce and fresh spinach. It's one of those recipes that's impressive enough for guests but simple enough for a busy weeknight.
Ingredients
- Pasta: 500 g (1 lb) refrigerated cheese tortellini
- Alfredo Sauce: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 250 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, ¼ teaspoon ground nutmeg, salt and black pepper (to taste)
- Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
- Garnish: Extra grated Parmesan (for serving), freshly cracked black pepper, chopped fresh parsley (optional)
Instructions
- Cook Tortellini:
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Prepare Alfredo Sauce:
- While the tortellini cooks, melt butter in a large skillet over medium heat. Add minced garlic and saute for 1 minute until fragrant.
- Simmer Cream & Milk:
- Pour in heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Add Cheese & Nutmeg:
- Add grated Parmesan and nutmeg. Whisk until sauce is smooth and slightly thickened, about 3 to 4 minutes. Season with salt and black pepper.
- Stir in Spinach:
- Add chopped spinach and stir until wilted, about 1 to 2 minutes.
- Toss Tortellini:
- Add drained tortellini to the skillet. Toss gently to coat in sauce.
- Serve:
- Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Save This tortellini is a staple at our Sunday family dinners: everyone helps toss the pasta in the sauce and it always brings the table together for laughter and seconds.
Required Tools
Large pot, large skillet, whisk, colander, wooden spoon or spatula
Allergen Information
Contains milk (cream, butter, Parmesan, cheese tortellini), eggs (in tortellini), wheat (in tortellini). Always verify product labels for allergens and cross-contamination risks.
Nutritional Information
Calories: 490, Total Fat: 28 g, Carbohydrates: 44 g, Protein: 18 g (per serving)
Save Enjoy this creamy spinach Alfredo tortellini hot and fresh for the best flavor. Leftovers reheat well for a cozy lunch tomorrow.
Recipe FAQ
- → How can I prevent the sauce from separating?
Simmer the cream and milk gently without boiling vigorously, and whisk continuously when adding Parmesan to maintain a smooth, creamy texture.
- → What’s the best way to cook tortellini perfectly al dente?
Boil salted water and cook tortellini according to package directions until tender but firm to the bite, then drain promptly to avoid overcooking.
- → Can I substitute spinach with other greens?
Yes, baby kale or Swiss chard can be used; add them towards the end to wilt gently without losing their color and texture.
- → How do I add more flavor to the sauce?
Incorporate a pinch of red pepper flakes or a squeeze of lemon juice right before serving to brighten and spice the sauce subtly.
- → Is it possible to lighten the sauce without losing creaminess?
Use half-and-half instead of heavy cream and milk, or combine with vegetable broth for a lighter yet creamy consistency.