Creamy Spinach Alfredo Tortellini (Printable Version)

Cheese tortellini coated in a garlicky Alfredo sauce with fresh spinach and Parmesan.

# What You'll Need:

→ Pasta

01 - 1 lb 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)

# Directions:

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, avoiding browning.
03 - Pour in heavy cream and whole milk. Bring mixture to a gentle simmer while stirring frequently.
04 - Add grated Parmesan and nutmeg. Whisk continuously until sauce is smooth and slightly thickened, about 3 to 4 minutes. Season with salt and black pepper to taste.
05 - Stir chopped spinach into sauce and cook just until wilted, approximately 1 to 2 minutes.
06 - Add drained tortellini to skillet and toss gently to coat in creamy spinach Alfredo sauce.
07 - Plate immediately and garnish with extra Parmesan, freshly cracked black pepper, and optional chopped parsley.

# Expert Suggestions:

01 -
  • Quick and easy to make for busy nights
  • Creamy and satisfying with fresh vegetarian ingredients
02 -
  • Contains milk, eggs, and wheat—always check product labels for allergens
  • Pairs perfectly with crisp green salad and garlic bread for a full meal
03 -
  • For an extra flavor kick, stir in a pinch of red pepper flakes or a squeeze of lemon juice before serving
  • Substitute half-and-half for a lighter version, or add sautéed mushrooms for more texture
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