Cheesy Spinach Alfredo Tortellini
This Cheesy Spinach Alfredo Tortellini is creamy, comforting, and quick to make! Perfect for a cheesy vegetarian dinner that’s packed with fresh spinach and gooey cheese.
Servings: 4 servings
Ingredients
- 1 package cheese tortellini
- 2 cups fresh spinach chopped
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
- 1/4 teaspoon nutmeg
Instructions
- Bring a large pot of salted water to a boil. Add the package of cheese tortellini and cook according to package instructions, about 3 to 5 minutes, until tender and floating. Drain and set aside.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add chopped fresh spinach and cook until wilted, about 2 to 3 minutes.
- Reduce heat to medium-low. Pour 1 cup heavy cream into skillet with garlic and spinach. Stir gently and bring to a low simmer. Gradually add grated Parmesan and shredded mozzarella, stirring until cheese melts and sauce thickens slightly. Season with salt, pepper, and nutmeg to taste.
- Add drained tortellini to skillet and gently toss to coat with sauce. Cook for 1-2 more minutes to warm through and marry flavors.
- Serve hot, garnished with extra Parmesan if desired. Enjoy your creamy, cheesy Cheesy Spinach Alfredo Tortellini!
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Colander
Notes
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Wilt the spinach gently to avoid releasing too much water and thinning the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of cream or milk.