Save Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach makes for a comforting restaurant-worthy pasta dish brimming with creamy flavor.
The first time I made this for my family, everyone gathered eagerly around the table, drawn by the aroma of melting Parmesan and garlic mingling in the air. It quickly became a favorite for cozy evenings and easy entertaining.
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 Sauce:
- While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
- Simmer Cream:
- Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Finish Alfredo:
- Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened (about 3–4 minutes). Season with salt and black pepper to taste.
- Add Spinach:
- Add the chopped spinach to the sauce and stir until just wilted (about 1–2 minutes).
- Combine & Serve:
- Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce. Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Save Our family loves to scoop generous portions straight from the skillet, and every bite is met with delighted smiles and requests for seconds.
Required Tools
Large pot, large skillet, whisk, colander, wooden spoon or spatula
Nutritional Information (per serving)
Calories: 490, Total Fat: 28 g, Carbohydrates: 44 g, Protein: 18 g
Serving Suggestions
Try topping with extra parsley or a squeeze of lemon juice for added brightness, or add sautéed mushrooms for more texture.
Save A comforting plate of this creamy tortellini is always a guaranteed crowd pleaser. Enjoy every bite—it's pure, cheesy comfort!
Common Questions
- → What type of pasta works best in this dish?
Cheese tortellini is ideal for holding the creamy Alfredo sauce, but other filled pastas like ravioli can also work well.
- → How do I prevent the sauce from breaking?
Simmer the cream mixture gently and whisk continuously when adding the Parmesan to maintain a smooth, velvety sauce.
- → Can fresh spinach be substituted?
Yes, baby spinach works best for quick wilting, but baby kale or Swiss chard can be alternatives with slightly longer cooking.
- → How long should I cook the tortellini?
Cook tortellini until al dente according to package instructions, usually 3 to 5 minutes, then drain promptly to keep texture firm.
- → What garnishes enhance the dish?
Extra grated Parmesan, freshly cracked black pepper, and chopped parsley add fresh flavor and visual appeal.