Save Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach creates a comforting, restaurant-worthy pasta dish that's perfect for weeknights.
This creamy spinach Alfredo tortellini became an instant favorite the first time I made it. The way the fresh spinach blends into the garlicky Parmesan sauce is simply irresistible.
Ingredients
- Pasta: 500 g (1 lb) refrigerated cheese tortellini
- Alfredo Sauce: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 250 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, ¼ teaspoon ground nutmeg, salt and black pepper (to taste)
- Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
- Garnish: Extra grated Parmesan (for serving), freshly cracked black pepper, chopped fresh parsley (optional)
Instructions
- Cook the Tortellini:
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Sauté the Garlic:
- While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
- Prepare the Alfredo Sauce:
- Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Finish the Sauce:
- Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3 – 4 minutes. Season with salt and black pepper to taste.
- Wilt the Spinach:
- Add the chopped spinach to the sauce and stir until just wilted, about 1 – 2 minutes.
- Combine:
- Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.
- Serve:
- Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Save This tortellini is always requested at family gatherings. The kids especially enjoy helping sprinkle parmesan on top before serving.
Pairing Suggestions
This pasta goes wonderfully with a crisp green salad and warm garlic bread for the perfect Italian-inspired comfort meal.
Allergens & Dietary Info
This dish contains milk, eggs, and wheat. Double check all product labels if serving to guests with sensitivities.
Nutrition Facts
Per serving: Calories 490, Total Fat 28 g, Carbohydrates 44 g, Protein 18 g.
Save Serve immediately for the creamiest texture. Enjoy this rich, comforting tortellini any night of the week.
Recipe FAQ
- → How to prevent the sauce from splitting?
Ensure the cream simmers gently without boiling vigorously, and add Parmesan gradually while whisking to maintain a smooth texture.
- → Can fresh spinach be substituted?
Baby spinach works best for quick wilting, but you can use baby kale or Swiss chard finely chopped as alternatives.
- → What is the best way to cook tortellini?
Cook tortellini in plenty of salted boiling water until al dente, then drain promptly to avoid overcooking.
- → How to adjust sauce thickness?
Simmer longer for a thicker sauce or add a splash more milk if it becomes too thick.
- → Can this be prepared ahead of time?
The sauce and pasta are best combined just before serving to preserve texture and freshness.