Description
This creamy pesto and Parmesan-sauced, cheese-filled tortellini is a quick, indulgent meal with fresh herbs, tender pasta, and a velvety base. Ready in 20 minutes, it’s perfect for weeknights or small gatherings.
Ingredients
Cheese Tortellini (20 oz)
Cherry Tomatoes (1 cup, halved)
Baby Spinach (2 cups)
Basil Pesto (1/3 cup)
Heavy Cream (1/2 cup)
Chicken Broth (1/2 cup)
Parmesan Cheese (3/4 cup, grated)
Garlic (3 cloves)
Butter (2 tbsp)
Red Pepper Flakes (1/4 tsp)
Optional: Fresh Basil, Extra Parmesan, Toasted Pine Nuts
Instructions
Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente.
In a skillet, melt butter. Add garlic and sauté for 1 minute.
Stir in pesto, heavy cream, broth, and red pepper flakes. Simmer for 2-3 minutes.
Add halved cherry tomatoes and fresh spinach (or arugula/kale). Cook until spinach wilts.
Toss in cooked tortellini and fold in Parmesan until sauce thickens.
Season with salt and pepper. Garnish with fresh basil, extra Parmesan, and toasted pine nuts, if desired.
Notes
Use vegetable broth for a vegetarian option.
Freshly grated Parmesan yields the best texture.
Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: veggies
- Method: Stir-Frying/Simmering
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 8g
- Sodium: 1000mg
- Fat: 48g
- Saturated Fat: 22g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg