Description
This Creamy Tortellini with Spinach & Tomatoes is a quick, easy, and flavorful one-pan meal. Cheese tortellini is tossed in a creamy tomato sauce with fresh spinach, garlic, and Italian herbs for a satisfying weeknight dinner.
Ingredients
Scale
- 1 pound fresh or frozen cheese tortellini
- 1 tablespoon olive oil (or butter)
- 1 tablespoon minced garlic (about 2–3 cloves)
- 1 cup chopped fresh spinach
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried minced onion (or onion flakes)
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half (or heavy cream, or milk – see notes)
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until al dente (usually 3-5 minutes for fresh, slightly longer for frozen). Drain the tortellini well and set aside.
- Prepare Spinach: While the tortellini is boiling, roughly chop the fresh spinach.
- Sauté Garlic: Heat the olive oil (or butter) in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Add Tomatoes, Spinach, and Seasonings: Add the undrained petite diced tomatoes, chopped spinach, salt, pepper, dried basil, and dried minced onion to the skillet.
- Simmer Sauce Base: Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
- Prepare Creamy Mixture: In a separate small bowl or liquid measuring cup, whisk together the all-purpose flour and the half-and-half until smooth and no lumps remain.
- Add Creamy Mixture and Parmesan: Pour the creamy flour mixture into the skillet with the tomato and spinach mixture. Add the grated Parmesan cheese.
- Thicken Sauce: Reduce the heat to medium-low. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Combine with Tortellini: Add the drained, cooked tortellini to the skillet with the creamy sauce. Toss gently to coat the tortellini evenly.
- Serve: Serve immediately.
Notes
- Tortellini: You can use fresh or frozen cheese tortellini. Other fillings like spinach or mushroom tortellini would also work well.
- Garlic: Adjust the amount of garlic to your preference.
- Half-and-Half: For a richer sauce, use heavy cream. For a lighter sauce, use milk (whole or 2%), but the sauce will be thinner. If using milk, you might need to simmer it a little longer to thicken.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Serving Suggestions: This pasta dish is delicious on its own, or served with a side salad or garlic bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.