Creamy Spinach Alfredo Tortellini (Printable)

Tender tortellini tossed in a rich garlicky Alfredo sauce with fresh spinach and Parmesan cheese.

# What You'll Need:

→ Pasta

01 - 1 pound refrigerated cheese tortellini

→ Alfredo Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 cup heavy cream
05 - ½ cup whole milk
06 - 1 cup freshly grated Parmesan cheese
07 - ¼ teaspoon ground nutmeg
08 - Salt and black pepper, to taste

→ Vegetables

09 - 4 cups fresh baby spinach, roughly chopped

→ Garnish

10 - Extra grated Parmesan cheese
11 - Freshly cracked black pepper
12 - Chopped fresh parsley (optional)

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in heavy cream and whole milk. Bring to a gentle simmer, stirring frequently.
04 - Add grated Parmesan and nutmeg to the skillet. Whisk continuously until sauce is smooth and slightly thickened, about 3 to 4 minutes. Season with salt and pepper to taste.
05 - Stir chopped spinach into the sauce, cooking just until wilted, approximately 1 to 2 minutes.
06 - Add drained tortellini to the skillet and toss gently to coat evenly with sauce.
07 - Plate immediately and garnish with extra Parmesan, freshly cracked black pepper, and chopped parsley if desired.

# Recipe Expert Tips:

01 -
  • Creamy and satisfying with minimal prep
  • Quick weeknight dinner made in just 30 minutes
02 -
  • This dish contains allergens such as milk, eggs, and wheat. Always double-check product labels if serving to guests with food sensitivities.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk.
03 -
  • Use freshly grated Parmesan for the smoothest, richest sauce.
  • Stir the sauce constantly to prevent it from scorching and to keep it silky.
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