Skillet Spinach Tortellini
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Skillet Spinach Tortellini
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Easy Spinach Tortellini with cream sauce, this easy skillet meal is mega-delicious and comes together super fast!
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Ingredients
- 12 ounces cheese tortellini
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 15 ounce diced tomato petite, canned
- 3 cups spinach roughly chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups half and half
- ¼ cup Parmesan Cheese grated
Instructions
- Cook the tortellini according to the package directions, drain, and rinse.
- Heat the oil in the bottom of the large pot over medium-high heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute, careful not to burn it.
- Stir in the tomatoes, spinach, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the spinach has wilted, about 2 minutes.
- Gradually whisk in half and half and Parmesan cheese, stir and cook, whisking constantly, until the sauce is slightly thickened, about 3 to 4 minutes. Add the tortellini to the sauce and gently toss to combine.
Nutrition Information
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Serving
1 cup
Calories
394kcal
(20%)
Carbohydrates
52g
(17%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
873mg
(36%)
Potassium
542mg
(12%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
2332IU
(47%)
Vitamin C
18mg
(20%)
Calcium
355mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 394kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 873mg | 36% |
| Potassium | 542mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2332IU | 47% |
| Vitamin C | 18mg | 20% |
| Calcium | 355mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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