Creamy Spinach Alfredo Tortellini (Print)

Cheese tortellini tossed in a rich Alfredo sauce with fresh spinach for a warm, satisfying pasta meal.

# Ingredients:

→ 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 - ½ cup whole milk
06 - 1 cup freshly grated Parmesan cheese
07 - ¼ teaspoon ground nutmeg
08 - Salt and black pepper, to taste

→ Vegetables

09 - 4 cups fresh baby spinach, roughly chopped

→ Garnish

10 - Extra grated Parmesan cheese
11 - Freshly cracked black pepper
12 - Chopped fresh parsley (optional)

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions 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. Bring to a gentle simmer, stirring often.
04 - Add Parmesan cheese and nutmeg. Whisk continuously until sauce thickens smoothly, approximately 3 to 4 minutes. Season with salt and black pepper to taste.
05 - Stir chopped spinach into sauce and cook until just wilted, about 1 to 2 minutes.
06 - Add drained tortellini to skillet and gently toss to coat evenly with creamy spinach Alfredo sauce.
07 - Plate immediately, garnishing with extra Parmesan, cracked black pepper, and optional parsley.

# Pro Tips:

01 -
  • Velvety Alfredo sauce coats every bite
  • Packed with fresh spinach and cheesy tortellini for ultimate comfort
02 -
  • This dish contains milk, eggs, and wheat – always check labels for allergens.
  • Pairs perfectly with a crisp green salad or garlic bread for a satisfying meal.
03 -
  • Use freshly grated Parmesan for the best melting and flavor.
  • Don’t overcook the tortellini to keep its texture perfectly tender.
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