Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 2 cups fresh baby spinach
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the tortellini in boiling salted water according to package instructions until al dente (3-5 minutes). Drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic for about 1 minute until fragrant.
- Stir in the canned diced tomatoes (with juice), season with salt and pepper, and simmer for about 5 minutes.
- Pour in the heavy cream while stirring gently. Allow it to simmer for about 3 minutes until slightly thickened.
- Add fresh spinach and stir until wilted (about 2 minutes).
- Fold in the cooked tortellini and half of the grated Parmesan cheese until well coated. Serve immediately topped with remaining cheese.
Notes
For extra flavor, try adding Italian herbs like basil or oregano. You can use other vegetables like mushrooms or bell peppers for variety. If you prefer a lighter dish, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg