Why You’ll Love This Recipe
- Quick and easy: Ready in just 20 minutes.
- Rich and satisfying: A creamy sauce loaded with flavor.
- Family-friendly: A hit with both kids and adults.
- Customizable: Easy to adapt with your favorite vegetables or proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 10 oz cheese tortellini (store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach (or basil leaves)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Directions
- Cook the Tortellini: Boil the tortellini according to package instructions. Drain and set aside.
- Sauté the Garlic and Tomatoes: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 3-4 minutes until softened and bursting.
- Make the Sauce: Pour in the heavy cream and sprinkle in Italian seasoning, salt, and black pepper. Stir and let the sauce simmer for 2-3 minutes.
- Combine with Tortellini: Add the cooked tortellini to the skillet and toss to coat in the sauce. Stir in Parmesan cheese and fresh spinach until the spinach wilts.
- Serve: Remove from heat, garnish with fresh basil leaves, and serve warm.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15 minutes
- Calories: Approximately 400 kcal per serving
Variations
- Add Protein: Include grilled chicken, shrimp, or Italian sausage for a heartier dish.
- Make It Spicy: Add a pinch of red pepper flakes for a kick.
- Switch the Greens: Use arugula or kale instead of spinach.
- Extra Veggies: Toss in sautéed mushrooms, zucchini, or bell peppers.
- Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat, adding a splash of milk or cream to revive the sauce. Avoid overheating to maintain the creamy texture.
- Freezing: Not recommended, as the creamy sauce may separate upon thawing.
FAQs
1. Can I use frozen tortellini?
Yes, frozen tortellini works perfectly; just cook it according to the package instructions.
2. Can I make this dish ahead of time?
You can prepare the sauce in advance and reheat it before tossing it with freshly cooked tortellini.
3. What other cheese can I use besides Parmesan?
Pecorino Romano or Asiago cheese would be great substitutes.
4. How can I make this dish gluten-free?
Use gluten-free tortellini or substitute with gluten-free pasta.
5. Can I add meat to this recipe?
Absolutely! Grilled chicken, shrimp, or crispy pancetta are excellent additions.
6. What if I don’t have heavy cream?
You can use half-and-half or a mixture of milk and cream cheese as a substitute.
7. How do I prevent the cream sauce from curdling?
Cook on low heat and avoid boiling the cream.
8. Can I use canned tomatoes instead of fresh?
Yes, drained diced tomatoes or a small amount of canned crushed tomatoes can work as an alternative.
9. What can I serve with this dish?
Pair it with garlic bread, a side salad, or roasted vegetables for a complete meal.
10. Can I add wine to the sauce?
A splash of white wine can be added after cooking the garlic for an extra depth of flavor.
Conclusion
Deliciously creamy tortellini with tomatoes is a perfect blend of indulgence and simplicity. Whether you’re hosting a dinner party or whipping up a quick family meal, this recipe is guaranteed to impress. With endless variations and an irresistible flavor profile, it’s bound to become a go-to favorite. Enjoy every creamy, cheesy bite!