Ingredients
Scale
- 1 package tortellini (fresh or frozen)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups spinach (fresh or frozen)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
- Optional: red pepper flakes for heat
Instructions
- Cook the tortellini according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Toss in the spinach and stir until it wilts down. If using frozen spinach, allow it to thaw and heat through.
- Pour in the heavy cream and bring to a gentle simmer.
- Gradually add the grated Parmesan cheese, along with the Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is well combined.
- Add the cooked tortellini to the skillet and toss gently until coated with the creamy sauce.
- Serve warm, and for an extra kick, sprinkle with red pepper flakes if desired. Enjoy!
Notes
For a lighter version, substitute heavy cream with Greek yogurt and vegetable broth. For a vegan option, use coconut cream and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg