Pin Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach makes for a comforting and restaurant-worthy pasta dish that's easy to prepare at home.
I love making this tortellini dish on busy weeknights because it feels indulgent without requiring much effort. The fresh spinach melts perfectly into the creamy sauce and always earns rave reviews at my family table.
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 (1/2 cup) whole milk; 100 g (1 cup) freshly grated Parmesan cheese; 1/4 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 the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
- Add Dairy:
- Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Make It Creamy:
- Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3 to 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 to 2 minutes.
- Combine Pasta and Sauce:
- Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.
- Finish and Serve:
- Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Pin This creamy tortellini frequently appears at our weekend dinners, especially when the whole family is around. Watching everyone scoop seconds always brings me joy and memories of shared meals in our Italian-American kitchen.
Required Tools
You'll need a large pot for boiling pasta, a large skillet for the sauce, a whisk, a colander, and a wooden spoon or spatula to bring everything together seamlessly.
Serving Suggestions
Pair the tortellini with a crisp green salad and warm garlic bread to round out your meal and add a refreshing contrast to the creamy sauce.
Make it Your Own
Experiment by adding sautéed mushrooms, a pinch of red pepper flakes, or a squeeze of lemon juice for extra layers of flavor and texture.
Pin This tortellini Alfredo is pure weeknight comfort and sure to please at any gathering. Leftovers reheat gently for a cozy and delicious second meal.
Recipe FAQ
- → What type of pasta works best for this dish?
Cheese tortellini holds the sauce well and provides a tender, flavorful base with its filled pasta pockets.
- → How can I make the sauce thicker?
Simmer the sauce a few minutes longer while stirring to reduce liquid and achieve a creamier texture.
- → Can I substitute spinach with other greens?
Yes, baby kale or Swiss chard work well but may require slightly longer cooking times to soften.
- → What adds depth to the Alfredo sauce here?
Nutmeg and freshly grated Parmesan enhance the sauce’s richness and balance the garlic’s aroma.
- → Are there garnish suggestions to elevate the dish?
Extra grated Parmesan, cracked black pepper, and fresh parsley add flavor contrast and freshness.
- → How should the tortellini be cooked before combining?
Cook tortellini in salted boiling water until just al dente, then drain to maintain tender texture.