# 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 - 1/2 cup whole milk
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 teaspoon ground nutmeg
08 - Salt, to taste
09 - Black pepper, to taste
→ Vegetables
10 - 4 cups fresh baby spinach, roughly chopped
→ Garnish
11 - Extra grated Parmesan cheese
12 - Freshly cracked black pepper
13 - Chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the tortellini following package instructions 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 whole milk. Stir frequently and bring to a gentle simmer.
04 - Add grated Parmesan and ground nutmeg. Whisk continuously for 3 to 4 minutes until the sauce is smooth and slightly thickened. Season with salt and black pepper to taste.
05 - Add the chopped spinach to the sauce and stir until just wilted, approximately 1 to 2 minutes.
06 - Add drained tortellini to the skillet. Toss gently to evenly coat with the creamy spinach Alfredo sauce.
07 - Plate immediately and garnish with extra Parmesan, freshly cracked black pepper, and chopped parsley if desired.
