Spinach Tomato Tortellini
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Course
Main Course
Spinach Tomato Tortellini
Description
Spinach Tomato Tortellini is a creamy pasta dish featuring cheese-filled tortellini bathed in a rich sauce of heavy cream and Parmesan cheese. Fresh garlic sauteded with diced canned tomatoes and wilted spinach forms the base, seasoned with dried basil, oregano, thyme, and a hint of crushed red pepper for mild heat. Thickened with flour whisked into the cream, the sauce has a smooth texture that clings to the pasta. Cooking starts by boiling the tortellini separately, then combining it with the sauce finished on the stovetop. The dish highlights a balance of richness from the cream and Parmesan with the brightness of tomatoes and greens.
The combination of creamy sauce and cheesy tortellini creates a dish that is both fulfilling and flavorful without heavy complexity. The fresh spinach adds a slight vegetal sweetness and tender texture contrasting with the pasta. This recipe is suited to a quick dinner or a satisfying lunch.
The preparation calls for immediate serving to enjoy the sauce's creaminess and the pasta’s al dente texture. Leftovers should be gently reheated to avoid separation of the cream.
Ingredients
- 12 ounces tortellini pasta
- 1 ½ cups heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 diced tomatoes 14.5-ounce can, petite
- 3 cups spinach roughly chopped
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup Parmesan Cheese grated
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a small bowl, whisk together heavy cream and flour; set aside.
- Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
- Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.
- Serve immediately.
User Reviews
Overall Rating
5
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