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Creamy Pesto Tortellini Skillet

This Creamy Pesto Tortellini Skillet is an easy one-pan meal bursting with vibrant flavors, creamy sauce, fresh spinach, and juicy cherry tomatoes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 package cheese tortellini fresh or refrigerated
  • 2 tablespoons olive oil for sautéing cherry tomatoes and spinach
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach
  • 1/2 cup pesto sauce basil pesto
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • fresh basil for garnish

Instructions

  • Heat the olive oil in your skillet over medium heat. Add the halved cherry tomatoes and cook for about 3-4 minutes until they start to soften and their juices release. Stir occasionally to avoid burning.
  • Add the baby spinach and cook until wilted, about 1-2 minutes.
  • Reduce the heat to low, then pour in the heavy cream and pesto sauce. Stir gently to combine, allowing the mixture to warm through and thicken slightly.
  • If using refrigerated tortellini, add it directly to the skillet. For frozen tortellini, boil and drain according to package instructions first. Gently fold tortellini into the sauce and heat through for 2-3 minutes.
  • Sprinkle grated parmesan cheese over the skillet and stir until melted and incorporated. Season with salt and pepper to taste.
  • Remove from heat. Scatter fresh basil leaves on top for garnish. Serve immediately.

Equipment

  • Large Non-Stick Skillet
  • Wooden Spoon or Silicone Spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Colander

Notes

  • Use fresh or refrigerated tortellini for best texture; frozen tortellini requires pre-cooking.
  • Reheat leftovers gently with a splash of cream or water to maintain sauce creaminess.
  • Avoid high heat with cream to prevent curdling.