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Creamy Tomato Tortelloni with Spinach

Tender tortelloni and wilted spinach coated in creamy tomato sauce, served in a white ceramic bowl on clean white marble.
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Creamy Tomato Tortelloni with Spinach combines tender stuffed pasta, sun dried tomato pesto, garlic, cream, and Parmesan in a smooth, savory sauce. Ready in 15 mins, this easy dinner serves four and pairs nicely with a crisp salad or warm bread.

Ingredients

Scale
  • 450 g fresh tortelloni or tortellini, about 1 lb
  • 4 tablespoons sun dried tomato pesto
  • 1 to 2 garlic cloves, minced
  • 4 fresh basil leaves or ½ teaspoon dried basil
  • 250 ml heavy whipping cream, 1 cup
  • 30 g fresh spinach, about 1 cup
  • 50 g Parmesan cheese, grated, about ½ cup
  • Salt, to taste
  • Reserved pasta water, as needed, from ½ cup saved during draining
  • Additional grated Parmesan and black pepper, optional for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the tortelloni according to the package directions until tender.
  2. Warm the pesto: Meanwhile, place the sun dried tomato pesto and minced garlic in a large, deep skillet over low heat. Cook while stirring for no longer than 30 seconds.
  3. Make the sauce: Add the basil and heavy cream, whisk to combine, and bring to a gentle simmer.
  4. Add spinach and cheese: Stir in the spinach and let it wilt for about 1 min. Mix in the grated Parmesan, then remove the skillet from the heat and keep warm.
  5. Combine and serve: Reserve ½ cup pasta water before draining the tortelloni. Add the pasta to the sauce and toss gently, using a splash of reserved water if needed to loosen the sauce. Serve immediately with optional extra Parmesan and black pepper.

Notes

  • Tortelloni or tortellini with any filling works. Frozen stuffed pasta is also suitable; follow its package cooking instructions.
  • Single cream or light cream with about 20% fat can replace the heavy cream for a lighter sauce.
  • Freshly grated Parmesan melts more smoothly than cheese coated with anticaking agents.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat gently with a splash of water until thoroughly hot.

Nutrition

Keywords: Creamy Tomato Tortelloni

Find it online: https://cozyhomeplate.com/creamy-tomato-tortelloni-with-spinach/