Creamy Spinach Tortellini
Tender cheese tortellini are tossed in a silky, light cream sauce made with 2% milk, olive oil, and plenty of fresh Parmesan. Baby spinach melts into the sauce for a comforting main dish that feels rich and satisfying without being heavy.
Follow the steps below to cook the desired recipe
1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package directions until just tender. Reserve about 1/2 cup of the pasta cooking water, then drain the tortellini.
2. While the tortellini cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant and softened but not browned.
3. Pour in the milk and stir to combine, scraping up any bits from the pan. Reduce the heat to medium-low and let the mixture warm gently until steaming, but do not let it boil.
4. Whisk in the grated Parmesan a little at a time until the sauce is smooth and slightly thickened. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
5. Add the baby spinach to the skillet in handfuls, stirring until it wilts into the sauce. Season with salt, black pepper, and red pepper flakes if using.
6. Add the drained tortellini to the skillet and gently toss to coat every piece in the creamy spinach sauce. Cook for 1 to 2 minutes so the pasta absorbs some of the flavor.
7. If needed, add a little more reserved pasta water to create a glossy, silky consistency. Taste and adjust seasoning with more salt or pepper.
8. Serve immediately in warm bowls with extra Parmesan over the top and a drizzle of olive oil if desired.
340g cheese tortellini
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
240ml 2% low-fat milk
60g fresh parmesan cheese, finely grated, plus more for serving
170g baby spinach
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper, or to taste
Pinch of red pepper flakes, optional
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