Description
A rich and flavorful creamy tortellini dish featuring fresh tomatoes, sautéed shallots and garlic, spinach, and a luscious Parmesan cream sauce, perfect for a satisfying 30-minute meal.
Ingredients
Scale
Pasta
- 12 oz cheese tortellini
Sauce
- 2 tbsp olive oil
- 2 shallots, chopped
- 3 cloves garlic, minced
- 4 fresh tomatoes, diced
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated (plus extra for garnish)
- 1 cup fresh spinach
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Sauté Shallots and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped shallots and minced garlic, sautéing for about 3 minutes until fragrant and translucent.
- Cook Tomatoes: Stir in the diced fresh tomatoes and cook them down for 10 minutes. Gently press the tomatoes as they cook to release their juices and soften, forming a flavorful base for the sauce.
- Add Cream and Seasonings: Mix in spices, optional red pepper flakes, and heavy cream into the tomato mixture. Let it simmer for 2 to 3 minutes until the sauce thickens slightly and flavors meld together.
- Combine Tortellini and Spinach: Add the cooked cheese tortellini and fresh spinach to the skillet. Stir in half of the Parmesan cheese and cook just until the spinach wilts, incorporating everything evenly.
- Finish and Serve: Adjust seasoning with salt and pepper to taste. Garnish with the remaining Parmesan cheese and fresh herbs if desired before serving hot.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Cheese tortellini can be fresh or store-bought; cook according to package instructions before adding.
- Red pepper flakes are optional; omit or adjust for desired spice level.
- For a lighter version, substitute heavy cream with half-and-half or whole milk but expect a less rich sauce.
- Fresh herbs like basil or parsley complement this dish well when used as a garnish.
