Creamy Pesto Tortellini with Spinach πŸ§€πŸŒΏπŸ

Creamy Pesto Tortellini with Spinach πŸ§€πŸŒΏπŸ

Creamy Pesto Tortellini with Spinach πŸ§€πŸŒΏπŸ

This Creamy Pesto Tortellini with Spinach is rich, comforting, and packed with flavor. Cheese-filled tortellini is tossed in a creamy pesto sauce with fresh spinach for an easy, restaurant-style meal at home.

Serves

4 people

Ingredients

For the pasta

  • 1 package (20 oz) cheese tortellini (fresh or frozen)

For the sauce

  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • Β½ cup grated parmesan cheese
  • 3 tablespoons pesto
  • Β½ teaspoon salt
  • Β½ teaspoon black pepper

For the veggies

  • 2 cups fresh spinach

Optional add-ins

  • Cherry tomatoes (halved)
  • Grilled chicken
  • Mushrooms

Instructions

1. Cook the tortellini

Bring a pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.

2. Make the sauce

In a large skillet, melt butter over medium heat.
Add garlic and sautΓ© for 30 seconds until fragrant.

3. Add cream

Pour in heavy cream and bring to a gentle simmer.
Stir in parmesan cheese until smooth.

4. Add pesto

Mix in pesto, salt, and pepper. Stir until well combined.

5. Add spinach

Add spinach and cook for 1–2 minutes until wilted.

6. Combine

Add cooked tortellini to the skillet and toss to coat in the sauce.

7. Serve

Serve warm with extra parmesan on top.

Serving Ideas

  • Serve with garlic bread
  • Add a side salad
  • Pair with grilled chicken or shrimp

Quick Tip

Reserve a little pasta water to thin the sauce if needed for a silky texture.

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