5 from 36 votes
Spinach Tomato Tortellini
Spinach Tomato Tortellini combines tender cheese-stuffed pasta with a creamy tomato and spinach sauce. The sauce is enriched with heavy cream, Parmesan cheese, and a medley of dried herbs like basil, oregano, and thyme, offering a gentle earthy flavor. Garlic and optional red pepper flakes add subtle warmth. This dish cooks by first sautéing the garlic and vegetables, then blending in the creamy elements and tossing in cooked tortellini for a smooth, rich coating. It serves well immediately as a comforting, flavorful vegetarian pasta meal.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Course:
Main Course
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.
Cup of Yum