Marry Me Tortellini
A creamy and simple dish featuring tender cheese tortellini tossed in a garlicky, Parmesan cream sauce with bright spinach and basil, ready in about 10 minutes.
Ingredients
Pasta
- 9 ounces tortellini (fresh or frozen; cheese-filled is traditional) Use high-quality tortellini for best texture.
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced Don't let it brown or it will turn bitter.
- 1 cup heavy cream Add a tablespoon of pasta water if the sauce is too thick.
- 1/2 cup grated Parmesan cheese Freshly grated melts smoother.
- 1 cup spinach (fresh or frozen) If frozen, squeeze excess water.
- Salt and pepper to taste
- Red pepper flakes (optional) For a little heat.
- Fresh basil for garnish Torn leaves for serving.
Instructions
Cooking the Tortellini
- Cook the tortellini according to package instructions. Drain and set aside. If it’s likely to sit more than a minute, toss with a little olive oil to prevent sticking.
Making the Sauce
- In a large skillet over medium heat, add the olive oil.
- Add the minced garlic and sauté for about 1 minute until fragrant — don’t let it brown or it will turn bitter.
- Pour in the heavy cream and bring it to a gentle simmer. Reduce heat slightly.
- Stir in the Parmesan cheese slowly until melted and the sauce is smooth. If the sauce seems too thick, add a tablespoon of pasta water to loosen.
- Add the spinach and cooked tortellini to the skillet. Stir gently to coat everything in the sauce and cook for 2–3 minutes until heated through and spinach is wilted.
- Season with salt, pepper, and red pepper flakes if you want heat. Taste and adjust.
- Serve hot, garnished with torn fresh basil leaves.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing a cream-based sauce to prevent separation. Reheat gently on the stovetop with a splash of milk or cream.