Tortellini Alfredo with Spinach
A creamy, cheesy dish that comes together in under 30 minutes. Perfect for busy weeknights, this recipe combines tender cheese-filled tortellini, rich Alfredo sauce, and fresh spinach.
Ingredients
- 1 20-oz package refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 2 cups fresh spinach packed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Pinch of nutmeg optional, but highly recommended
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 2-3 minutes for fresh). Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant (don’t let it brown!). Pour in the heavy cream and milk, stirring gently. Let the mixture simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low. Gradually whisk in the Parmesan cheese, stirring until melted and smooth. Add salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- Stir in the cooked tortellini and spinach. Toss gently until the spinach wilts and the tortellini is coated in sauce (about 2 minutes). If the sauce feels too thick, add a splash of milk.
- Serve immediately. Plate the tortellini and top with extra Parmesan or a sprinkle of fresh parsley for color.