Pin Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.
I first made this creamy spinach Alfredo tortellini after a busy workday when I craved a restaurant-style meal at home. It quickly became a weeknight favorite thanks to its speedy preparation and impressive results.
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 Cream and Milk:
- Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Add Cheese and Nutmeg:
- Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3–4 minutes. Season with salt and black pepper to taste.
- Add Spinach:
- Add the chopped spinach to the sauce and stir until just wilted, about 1–2 minutes.
- Combine and Serve:
- Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce. Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Pin My kids love helping me stir the spinach into the Alfredo sauce, and there are always smiles around the table when everyone digs in. Sharing this dish brings our family together for a cozy and delicious dinner.
Serving Suggestions
Enjoy your creamy spinach Alfredo tortellini with a side of garlic bread or a light salad to balance the richness of the sauce.
Variations
Add sautéed mushrooms for extra flavor or a pinch of red pepper flakes for heat. Substitute half-and-half for a lighter version without sacrificing creaminess.
Nutrition Information
Each serving provides about 490 calories, 28 g total fat, 44 g carbohydrates, and 18 g protein. Nutrition will vary depending on ingredient brands and serving sizes.
Pin This cozy, creamy pasta comes together quickly and is sure to impress. Try it on your next busy night for a truly comforting meal.
Recipe Q&A
- → How do I prevent the sauce from breaking?
Maintain medium heat and stir continuously when combining cream and cheese to keep the sauce smooth and prevent separation.
- → Can I use frozen spinach instead of fresh?
Yes, but thaw and drain frozen spinach thoroughly before adding to avoid excess moisture in the sauce.
- → What cheese works best in this dish?
Freshly grated Parmesan adds a sharp, nutty flavor essential for the creamy sauce’s richness.
- → How to make the tortellini cook perfectly?
Boil salted water and cook tortellini until just al dente according to package instructions, then drain immediately.
- → Can this dish be made lighter?
Substitute half-and-half for cream and milk or reduce butter to lighten the sauce without sacrificing flavor.
